Perfect Appetiser for Entertaining
Eggplant, also known as aubergine, is a versatile vegetable with a unique texture that can be an acquired taste for some but loved by others. There are countless ways to cook eggplants, from making flavourful eggplant curry or adding them to a fish curry, to roasting, deep-frying, preparing Baba ghanoush, or crafting an Eggplant Parmesan. The options are endless!
Today, I’ll share with you an appetiser recipe featuring roasted eggplant served with a refreshing herby yogurt sauce. It’s a fantastic choice for entertaining guests or as a side dish to complement your main meal. Whether you’re using one eggplant or a few, you can easily adjust the recipe accordingly.
INGREDIENTS
- 1 Eggplant
- Salt and Pepper
- 1 tablespoon Olive Oil
- 1/4 Teaspoon Garlic, minced
- A pinch of any two of the following herbs (Thyme, Dill, Parsley, Coriander, Basil)
- 1/2 Red Chilli (optional, for a hint of spice)
- 1 teaspoon Honey
For The Herby Yoghurt Sauce:
- 3 tablespoons Greek Yoghurt
- 1 tablespoon Plain Yoghurt
- 1 teaspoon fresh Parsley, chopped
- 1/2 teaspoon fresh Dill, chopped
- 1/2 teaspoon crushed Garlic
- Squeeze of Lemon Juice
METHOD
- Begin by slicing the eggplant down the centre.
- Score the eggplant diagonally, both lengthways and sideways, creating a beautiful diamond-shaped pattern. Be careful not to cut too deep.
- Drizzle the eggplant with olive oil, and season generously with salt and pepper.
- Place the seasoned eggplant on a parchment paper-lined baking sheet and bake it in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) for 15-20 minutes until it becomes tender and slightly browned.
- While the eggplant is baking, prepare the herby olive oil mixture by mixing 1 tablespoon of olive oil with a pinch of your chosen herbs (e.g., dill and parsley) and minced garlic. Set it aside.
- For the delightful herby yogurt sauce, combine the Greek yoghurt, plain yogurt, chopped parsley, dill, crushed garlic, and a refreshing squeeze of lemon juice in a bowl. Mix it all together until well blended.
- Once the roasted eggplant is done baking, brush it with the prepared herby olive oil mixture, coating it evenly for an added burst of flavours.
- Spread the herby yoghurt sauce on a flat plate, creating a creamy base for the roasted eggplant.
- Gently place the eggplant on the bed of yoghurt, allowing the flavours to meld together beautifully.
- Drizzle the eggplant with a touch of honey for a delightful sweetness, and if you desire some spiciness, garnish with sliced red chilli.
- Finally, finish with a sprinkle of fresh herbs for an appealing presentation.
- Your roasted eggplant with herby yoghurt sauce is now ready to be served and savoured! Enjoy this appetiser bursting with flavours and textures.
For a step-by-step visual guide, please watch the full video: [https://youtube.com/shorts/Vu5gG5gkvhU?feature=share]
Bon appétit