Roasted aubergines with feta, yoghurt, pomegranate and herbs
serves four, as a side dish


1kg aubergines (about 4), sliced into 2cm-thick rounds
3 tbsp olive oil
50g pomegranate seeds, from half a small pomegranate
5g mint, leaves picked
5g basil, leaves picked 

Feta yoghurt

100g Greek feta, roughly crumbled
50g Greek-style yogurt
1 tbsp whole milk
1 tbsp lemon juice
Salt and black pepper


Preheat the oven to 220C fan. Place the aubergines in a large bowl along with the olive oil, 1½ teaspoons of salt and a good grind of pepper and mix well to combine. Spread out onto two large parchment-lined baking trays so that the slices aren’t overlapping at all. Roast for 25-30 minutes, flipping over halfway, until softened and golden. Set aside to cool to room temperature. Add all the ingredients for the feta yoghurt to a food processor with ¼ teaspoon of salt and blitz until smooth. To assemble, artfully arrange the aubergine on a large platter so that they’re overlapping slightly. Spoon over the feta yoghurt to cover then top with the pomegranate seeds and herbs and serve.

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