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Tandoori Aubergines with Mint Tzatziki

Tandoori Aubergines with Mint Tzatziki

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This vegetarian recipe is tasty mixture of Indian and Greek flavours.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 35 mins
Categories: Banting / Paleo / Low Carb, Greek, Indian, Light meals, Lunch, Sides, Starters, Summer, Vegetables, Vegetarian

issue 32

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Ingredients

4 medium aubergines (brinjals)

2 Tbsp (30 ml) olive oil

2 Tbsp (30 ml) tandoori paste

salt to taste

Mint tzatziki

500 g Greek yoghurt

2 cloves garlic, finely chopped

1 handful fresh mint leaves, chopped

salt and pepper to taste

Method

Preheat the oven to 180 °C.

Halve the aubergines and score a criss-cross pattern into the flesh. Combine the olive oil and tandoori paste and liberally rub it onto the exposed flesh of the aubergines. Season with salt, place into an ovenproof dish and pop into the oven for 30 minutes, flesh-side up. Now cover the dish with foil and continue to bake until really soft and tender, about 10 minutes.

Mint tzatziki

Combine the yoghurt, garlic and mint, season to taste, then refrigerate until needed.

Serve the aubergines with mint tzatziki.