Name: Sticky Aubergine With Roasted Garlic Yoghurt
Total time: 60 min
Yield: 4
Ingredients: 3 Aubergines; 2 x 400g Tins of Chickpeas; 250g Greek Yoghurt; ½ Lemon; 1 Bulb of Garlic; 50g Smoked Almonds, To Serve; Olive Oil; Salt; Black Pepper; 1 Tsp Ground Coriander; 1 Tsp Ground Cumin; 1 Tbsp Honey; 1 Green Chilli; Small Bunch of Mint (25g); Small Bunch of Parsley (25g); 1 Lemon

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We've coated aubergine in a sticky honey glaze and paired it with a herby, green sauce spiked with chilli and topped it with smoked almonds. Delish.

Sticky Aubergine With Roasted Garlic Yoghurt

Heat the oven to 220ºC. Slice the aubergines in half lengthways, then slice each in half again into 3 long wedges, tip onto a baking tray and sprinkle with salt. Wrap the garlic bulb in foil and snuggle onto the tray. Bake for 30-40 mins.

Meanwhile, make the green sauce by either blitzing or finely chopping the green chilli and herbs, saving a few herbs for the top. Add the juice of the lemon and enough olive oil to make it a drizzle-able consistency. Taste and season with salt and pepper.

Whisk the ingredients for the glaze together in a large bowl with 4 tbsp of olive oil, season well. Tip the yoghurt into a separate bowl.

Once the aubergine is charred and soft, remove the garlic from the tray and tip the aubergine into the glaze bowl. Toss well until sticky and coated. Drain the chickpeas and add to the baking tray the aubergine was on, toss with a tbsp of olive oil and return to the oven for 10 mins.

Cut the top from the bulb of garlic and squeeze the flesh from the skin and into the yoghurt, add the juice of half of the lemon and mix well.

Tip the chickpeas into the bowl with the aubergine and toss well.

Spread the garlic yoghurt onto a platter, top with the charred sticky aubergines and chickpeas, spoon over the green chilli sauce and scatter with the extra herbs and smoked almonds. Serve with flatbreads.

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Elena Silcock

Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.

Veggie

Sticky Aubergine

Heat the oven to 220ºC. Slice the aubergines in half lengthways, then slice each in half again into 3 long wedges, tip onto a baking tray and sprinkle with salt. Wrap the garlic bulb in foil and snuggle onto the tray. Bake for 30-40 mins.

Meanwhile, make the green sauce by either blitzing or finely chopping the green chilli and herbs, saving a few herbs for the top. Add the juice of the lemon and enough olive oil to make it a drizzle-able consistency. Taste and season with salt and pepper.

Whisk the ingredients for the glaze together in a large bowl with 4 tbsp of olive oil, season well. Tip the yoghurt into a separate bowl.

Once the aubergine is charred and soft, remove the garlic from the tray and tip the aubergine into the glaze bowl. Toss well until sticky and coated. Drain the chickpeas and add to the baking tray the aubergine was on, toss with a tbsp of olive oil and return to the oven for 10 mins.

Cut the top from the bulb of garlic and squeeze the flesh from the skin and into the yoghurt, add the juice of half of the lemon and mix well.

Tip the chickpeas into the bowl with the aubergine and toss well.

Spread the garlic yoghurt onto a platter, top with the charred sticky aubergines and chickpeas, spoon over the green chilli sauce and scatter with the extra herbs and smoked almonds. Serve with flatbreads.

Dinner Party

Summer

Aubergine

Drained Cooked Chickpeas

Chickpea

Gram

Greek Yoghurt

Yoghurt

Lemon

Garlic

Bulb

Smoked Almond

Olive Oil

Salt

Black Pepper

Ground Coriander

Teaspoon

Ground Cumin

Honey

Tablespoon

Green Chilli 

Mint

Parsley

Middle Eastern-Inspired

Guest Home

Recipes

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Best Sticky Aubergine Recipe — How To Make Sticky Aubergine

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