Delicious Salad Addition

We took this delicious recipe from Yotam Ottolenghi and gave it a few alterations to recreate this equally delicious aubergine dish. We simply love the easy, relaxed approach this internationally famous chef has towards food, his large, generous dishes work really well on our lunch buffets. But as Ryan Mullet points out: “ I am obsessed with making all existing recipes my own!” so here is our Tanda Tula twist on a tasty aubergine salad.

Aubergine with Yoghurt Topping

Ingredients:

  • 6x medium Aubergines
  • 8 sprigs Fresh Oregano
  • 1 handful Fresh Parsley
  • ½ teaspoon Ground Cumin
  • 1 clove Fresh Garlic
  • 50ml Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 500ml Buttermilk
  • 250ml Greek Yoghurt
  • ½ teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • Zest and Juice of 2 Lemons
  • Method:

    1.Preheat the oven to 190°C.

    2.Cut the aubergines in half (length ways) and lay out on a baking tray.

    3.Pull the leaves off the oregano and place in a food processor along with the parsley, cumin, garlic and olive oil.

    4.Blitz the ingredients until the mixture forms a paste. Season to taste.

    5.Spread the paste on the tops of the aubergines and bake for 30 minutes or until the aubergines are brown and soft to the touch.

    6.In a separate bowl, mix together the buttermilk, Greek yoghurt, cumin, coriander, lemon zest and juice.

    7.Season to taste.

    8.One the aubergines have baked, remove them from the oven and let them cool for 5 minutes.

    9.Spoon the dressing on top of the aubergine and serve.

    The idea for the aubergines was gathered from the Ottolenghi cook book called “Plenty, but was adapted to incorporate ingredients that are more readily available in our region.

     

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