Aubergines with yoghurt and dates
Ingredients
for 4 person
| 800 g | aubergines, cut into slices approx. 2 cm thick |
| ¾ dl | olive oil |
| 1 tsp | ground cumin |
| 1 tsp | salt |
| 1 tbsp | olive oil |
| 150 g | Medjool dates, pitted, quartered |
| 1 tbsp | yellow mustard seed |
| 300 g | plain greek yoghurt |
| ½ bunch | peppermint, leaves torn off |
How it's done
Aubergines
Place the slices of aubergine on a baking tray lined with baking paper. Mix the oil, cumin and salt, brush the mixture over the aubergine slices.
To roast
Approx. 30 mins. in the centre of an oven preheated to 220 °C. Remove, serve on a platter.
Dates
Heat the oil in a pan. Add the dates and mustard seeds, sauté for approx. 3 mins.
To serve
Top the aubergines with the yoghurt and dates, garnish with the mint.
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