Aren't aubergine just the best vegetable?
I’m a big fan of aubergine and a big fan of anything that can be baked in the oven. Aubergine is juicy, almost meaty and super succulent. It also carries flavour really well. I love the curry flavours in this, you can go as heavy handed as you would like with the spices and flavourings.
The yoghurt is cooling but also flavour packed with the mango chutney – it pairs wonderfully with the aubergine. I would eat this as a main meal for a light lunch, or as a side for a big dinner. It’s up to you!
Curry spiced roasted aubergine with cucumber and mango yoghurt
Serves 3 as a main (6 as a side dish/starter)
Ingredients
Aubergines
3 aubergine
3 tbsp curry paste
4 large tomatoes, roughly chopped
3 cloves garlic, finely slices
40g almonds, chopped (optional)
1 tbsp olive oil
Salt and pepper
1 tsp honey
1 tsp spices of choice (e.g garam masala, curry powder, spice blend)
Cucumber and mango yoghurt
1 cup Greek yoghurt
½ cucumber
2 tbsp mango chutney
2 tsp chilli flakes
(Notes, variations and substitutions found below the method)
Method:
Preheat the oven to 180oC/160oC (fan).
With a large knife pierce the aubergine all over. Take 2 tbsp of the curry paste and rub it all over the aubergine. Place the aubergine in a dish.
Scatter the chopped tomatoes, garlic and almonds amongst the aubergines. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven for 40 minutes.
Meanwhile mix together the remaining 1 tbsp past, honey and spices to form a thick glaze. After 40 minutes spread the glaze over the aubergines. Return to the oven for a further 15 minutes.
Meanwhile, finely chop the cucumber and mix with the yoghurt, mango chutney and chilli flakes.
Remove the aubergines from the oven and slice down the middle to reveal the flesh. Dollop over the yoghurt and serve immediately.
Notes, variations and substitutions
Curry paste: Use any curry paste you fancy – I just use whatever is in the fridge.
Spices: If in doubt go for garam masala and curry powder.
Mango chutney: you could also use ½ a fresh mango or frozen mango.
Chilli: Use fresh chilli if you fancy.
Yoghurt: soy or other dairy free alternatives work wonderfully
//Curry Spiced Roasted Aubergine with Mango Yoghurt//
Dark, roasted aubergine and cooling mango yoghurt, with a sprinkling of chilli and coriander. Tell me that isn't all you want for a midweek dinner?!
Recipe link in my bio.
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