This is the second recipe I’m exploring from Ottolenghi Simple. It’s too good to not continue cooking from and this is another gem. This roasted eggplant is in the “Cooked Veg” chapter and I’d have this as either a meatless main alongside a nice, lemony arugula salad or make this a small appetizer course. I couldn’t see it being amiss with some roasted chicken either, which could go in the oven at the same time. Double duty oven action.
The saga continues with a roasted eggplant recipe that exceeds expectations in so many ways.
Eggplant or aubergine? I think aubergine sounds so much more romantic for this curvaceous nightshade. Whatever you call it, it’s delicious. A boon for this recipe is that you’re not standing in front of the stove, frying eggplant slices with gobs of hot oil spattering everywhere. Roasting it in a hot oven yields great results with less effort. My only tip would be to slice it slightly thicker than the recipe specifies. My first batch came out too crispy because the slices were too thin. I guess I like a meatier slice of eggplant.
All the components of this dish come together to create a dish that is so unexpectedly robust and vibrant. The repetition of curry spices in the tangy yogurt sauce is echoed again in the sweet, caramelized onions that go on top. The pomegranate seeds and almonds offer a welcome rush of sweetness and crunch. To accompany it all, the toasted cumin and coriander seeds are fragrant and nuance the dish so well. DO NOT skip the toasted spices at the end. It’s an essential part of this dish, I’d say. I had to come back for seconds with this one.
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The video.
Roasted Eggplant with Curried Yogurt
Ingredients
- 3 large eggplants
- 5 tbsp olive oil divided
- 1 cup greek yogurt
- 2 tsp curry powder divided
- 1/4 tsp turmeric, ground
- 1 lime zested and juiced
- 1 large onion sliced thin
- 1/4 cup sliced almonds
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 cup pomegranate seeds
- salt to taste
- pepper to taste
Method
- Preheat oven to 425 degrees F.
- Peel the eggplant in alternating strips. Cut into 3/4″-1″ thick slices. Place slices in a large bowl and toss with the olive oil and salt and pepper, to taste. Lay slices on parchment lined baking sheets. Bake for 35-40 minutes or until soft and golden brown. Leave to cool.
- In a small bowl, mix the yogurt with 1 teaspoon curry powder, turmeric, lime juice and zest and salt and pepper to taste. Set aside in refrigerator.
- Heat a large pan over medium-high heat. Add 2 tablespoons olive oil and the onions. Saute’ for about 8 minutes, stirring often, until caramelized and golden brown, lowering heat as needed to prevent burning. Add 1 teaspoon curry powder and the almonds. Season with salt and pepper. Cook for another 2 minutes to toast the almonds.
- Heat a small frying pan over medium heat. Add the cumin and coriander seeds. Toast for a few minutes, stirring constantly, until fragrant. Lightly crush in a mortar and pestle or a spice grinder.
- To plate, arrange a few slices of eggplant on a plate. Spoon some of the yogurt sauce over them, top with the onions and garnish with pomegranate seeds and toasted spices.
Notes
Pin it for later!
Did you make this recipe?
Tag me @cookbooksonrepeat with on Instagram or post a photo on my Facebook page. I’d love to see your recreation!
Just picked this book up and was wondering where to start – I think I’ll start with this. I love aubergine but find it hard to find that one killer recipe to make at home. Thank you for narrowing it down 🙂
Glad to hear it! Hope you like the recipe as much as I do.
Hello, I just made this, simple and delicious. I made all in morning, and assembled in the eve. Thank you.
Hi Dave! Thanks so much for the feedback! I love hearing from people when they make my recipes. All best!
Super yummy! Did it for dinner last night ❤️
Hi Emily! I’m so glad to hear you enjoyed this! Also, it was the second post I ever did, so it’s good to know people are still liking it. Have a great weekend!
You’re welcome! I took a picture – pity I can’t upload it here
Hmm, I guess you can’t. You can upload it to my FB page (Cookbooks on Repeat) or on Instagram with @cookbooksonrepeat. I’ll see it that way. I’d love to see it!!
Lots of finicky little steps but SO worth it. what a symphony of flavors! I would use a tad less lime next time but maybe my lime was bigger and juicier than yours and Ottolenghi’s. Also, we had some leftover tiny potatoes which we reheated and ate with the yogurt sauce, which worked beautifully.
I’m so glad you think so! Great idea, using the yogurt sauce for little potatoes! Sounds delicious! Wishing you well.
Just a note – the lime zest is to be sprinkled over the dish along with the roasted spices and pomegranate seeds – and not mixed into the yoghurt. I don’t think it’ll make much difference to the flavor but the dish does look great with the green zest offset by the pink pom jewels and the roasted veggies.
Hi Alexa! I just love citrus zest so I add it in everywhere I can. 🙂 I never follow a recipe to the letter and adapt them to how I like. Thanks for checking out my blog and happy cooking!
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Thank you so much! I appreciate the feedback. New posts coming soon!
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