Family friendly

Eggplant wedges with spicy yoghurt

Name: Eggplant wedges with spicy yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 eggplants (about 500g each), halved, each half cut into 8 wedges; 3/4 cup (185ml) olive oil; 1 1/4 cups (350g) thick Greek-style yoghurt; 1 very small garlic clove, finely chopped; 1/3 cup (80ml) extra virgin olive oil; 1 1/2 tsp freshly ground cumin; 2 tbs chopped mint, plus whole leaves to garnish; Paprika, to sprinkle

Rate now

15m

30m

Jump to recipe

by Belinda Jeffery

Cook and author

Oct 03, 2015

These roasted eggplants make a smoky side dish, or can be a vegetarian main course, and leftovers are fabulous the next day.

3 eggplants (about 500g each), halved, each half cut into 8 wedges
3/4 cup (185ml) olive oil
1 1/4 cups (350g) thick Greek-style yoghurt
1 very small garlic clove, finely chopped
1/3 cup (80ml) extra virgin olive oil
1 1/2 tsp freshly ground cumin
2 tbs chopped mint, plus whole leaves to garnish
Paprika, to sprinkle

Method

1.

Preheat the oven to 220°C and line 1-2 large baking trays with baking paper.
2.

Place the eggplant wedges and olive oil in a large bowl, season with salt and pepper, then toss to coat well. Arrange the eggplant on trays in a single layer, then bake in the oven for 25-30 minutes, turning once, until the eggplant has softened and is a deep golden colour.
3.

Meanwhile, for the spicy yoghurt, place the yoghurt, finely chopped garlic, extra virgin olive oil, cumin and mint in a bowl. Season well, stir to combine, then set aside until needed.
4.

Place the roasted eggplant on a serving platter, drizzle with the spicy yoghurt, then serve sprinkled with a pinch of paprika and garnished with whole mint leaves.