Tandoori Aubergines with Mint Tzatziki
- Prep Time: 5
- Cook Time: 30–40
- Total Time: 0 hours
- Yield: 4
- Category: 30-Minutes; Cook Time; easy; Light meals; Main Ingredient; Meals and Courses; Special Diets; Vegetables; Vegetarian
Description
The mint tzatziki adds a delicious contrast of flavour to these tandoori aubergines.
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
Instructions
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.
To make the tzatziki, combine the yoghurt, garlic and mint, season to taste, then refrigerate until needed.
Serve the aubergines with mint tzatziki and poppadoms.
