Recipes by Yotam Ottolenghi for Serax
Roasted aubergines with feta, yoghurt, pomegranate and herbs
By Yotam Ottolenghi
Serves four as a side dish
Ingredients
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
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 yoghurt
1 tbsp whole milk
1 tbsp lemon juice
Salt and black pepper
50g Greek-style yoghurt
1 tbsp whole milk
1 tbsp lemon juice
Salt and black pepper
Method
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.
Also see French beans and mangetout with hazelnut and orange or Harissa potatoes with garlic yoghurt