Baked Aubergines with Greek Yoghurt & Tomato Salsa (v)

September 23, 2017

Serves: 4 as a side or 2 as a main  

Prep time: 10 minutes Cooking time: 30-35 minutes

Ingredients: 2 aubergines 300g cherry / baby plum tomatoes 2 tbsp olive oil 1 tsp smoked paprika 1 tsp chilli flakes (optional) 1 clove garlic 1 tsp balsamic vinegar 1 tsp white wine vinegar 4-5 stems flat leaf parsley + extra to garnish 4 tbsp. Greek yoghurt 

Method:

• Preheat oven to 200°C.

• Rinse and trim tops of aubergines, and slice in half vertically.

• Brush both sides of the aubergines with olive oil, and season with salt, pepper & smoked paprika. Brush large baking tray with olive oil to prevent them from sticking, and place aubergines in the tray cut-side down.

• Bake in the oven for 25 minutes. Then turn and bake for a further 5-10 minutes until golden brown on top and tender right through.

• Meanwhile, make the tomato salsa. Using a large knife or food processor finely chop the tomatoes, garlic & parsley, and transfer them to a small mixing bowl. Season with salt & pepper, and add both vinegars & a dash of olive oil to the bowl. Mix thoroughly until evenly combined. 

• Roughly chop the extra parsley for garnish.

• Remove the aubergines from the oven and allow to cool for a few of minutes before smearing with tomato salsa. Top each aubergine with a dollop of thick Greek yogurt, chopped herbs, and enjoy!