EGGPLANT SALAD

aubergine & herb salad with garlic yoghurt dressing

adapted from the recipe in ‘plenty more’ by yotam ottolenghi


3 medium aubergines, sliced into 2.5cm (1 inch) thick rounds
¾ cup olive oil
8 large or 16 small black garlic cloves (alternatively use regular garlic)
1 cup greek yoghurt
1 ½ tsp lemon juice
7 large garlic cloves, thinly sliced
3 red chillies, finely sliced on the diagonal into rounds
1 handful of dill, washed and leaves picked
1 handful of tarragon, washed and leaves picked
1 handful of basil, washed and leaves picked
black pepper
sea salt


Preheat your oven to 250°C (480°F) or to its highest setting.

Measure out ¼ cup of olive oil and pour in a large flat bottomed dish. Season generously with salt and pepper, then briefly dip each slice of aubergine into the oil to cover both sides (make sure you do this quickly because aubergines are like sponges, so you want to leave enough oil for each slice).

Line two large trays with baking paper and spread out the aubergine slices between them.

Roast in the oven until golden-brown and completely soft – about 30 minutes. Remove from the oven and set aside to cool.

Place the black garlic cloves in the small bowl of a food processor with a pinch of salt, the lemon juice and a couple of tablespoons of the yoghurt.

Blitz for a minute to form a rough paste and then transfer to a medium bowl. Mix through the rest of the yoghurt and keep in the fridge until needed.
aubergine & herb salad with garlic yoghurt dressing

adapted from the recipe in ‘plenty more’ by yotam ottolenghi


3 medium aubergines, sliced into 2.5cm (1 inch) thick rounds
¾ cup olive oil
8 large or 16 small black garlic cloves (alternatively use regular garlic)
1 cup greek yoghurt
1 ½ tsp lemon juice
7 large garlic cloves, thinly sliced
3 red chillies, finely sliced on the diagonal into rounds
1 handful of dill, washed and leaves picked
1 handful of tarragon, washed and leaves picked
1 handful of basil, washed and leaves picked
black pepper
sea salt


Preheat your oven to 250°C (480°F) or to its highest setting.

Measure out ¼ cup of olive oil and pour in a large flat bottomed dish. Season generously with salt and pepper, then briefly dip each slice of aubergine into the oil to cover both sides (make sure you do this quickly because aubergines are like sponges, so you want to leave enough oil for each slice).

Line two large trays with baking paper and spread out the aubergine slices between them.

Roast in the oven until golden-brown and completely soft – about 30 minutes. Remove from the oven and set aside to cool.

Place the black garlic cloves in the small bowl of a food processor with a pinch of salt, the lemon juice and a couple of tablespoons of the yoghurt.

Blitz for a minute to form a rough paste and then transfer to a medium bowl. Mix through the rest of the yoghurt and keep in the fridge until needed.