Baked aubergines with preserved lemons, mint & yogurt

Name: Baked aubergines with preserved lemons, mint & yogurt
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 3 aubergines; 2 tbsp olive oil; 1 Belazu Beldi Preserved Lemon, very finely chopped; ½ lemon, juice; 1 tsp caster sugar; 120 g strained Greek yogurt; 25 g pack mint, leaves picked, half very finely chopped; 1 tbsp mixed seeds (eg sunflower, pumpkin and sesame); Flatbreads, warmed, to serve

Aubergines cooked in their skins but subsequently stripped of them are lusciously soft – a lovely match with sharp preserved lemon and thick Greek yogurt. Enjoy at room temperature as part of a sharing spread, ready to be scooped up with warm flatbreads

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves4
CourseStarter
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 aubergines
2 tbsp olive oil
1 Belazu Beldi Preserved Lemon, very finely chopped
½ lemon, juice
1 tsp caster sugar
120g strained Greek yogurt
½ x 25g pack mint, leaves picked, half very finely chopped
1 tbsp mixed seeds (eg sunflower, pumpkin and sesame)
Flatbreads, warmed, to serve

Preheat the oven to 220°C, gas mark 7. Use the tip of a sharp knife to score 3 lines on each aubergine, from tip to stalk. Put on a baking tray, then bake in the oven for 35 minutes, turning after 20 minutes, until the aubergines appear sunken and squishy. Set aside to cool for a few minutes, then carefully peel the skins away (discard). Cut each aubergine in half, from root to stalk, stopping at the stalk. Season the insides of the aubergines. In a small bowl, combine the oil, preserved lemon, lemon juice and sugar. Spoon 2 tbsp of this mixture over the insides of the aubergines while they’re still hot and set aside to stand for at least 10 minutes.
In a bowl, combine the yogurt and chopped mint; season. Spoon over the base of a shallow bowl or small lipped platter. Lay the aubergines over the yogurt, spoon over the remaining lemon dressing, then scatter with the seeds and remaining mint leaves. Serve with warm flatbreads for scooping.

Typical values per serving when made using specific products in recipe