Baked Aubergine with Yog Drizzle

15 min
45 min
Baked Aubergine with Yog Drizzle


  • Preheat the oven to 200°C fan/220°C conventional and line a baking tray with non stick grease proof paper.

  • Wash and then half the aubergine length wise. With a knife cut a cross cross pattern into the aubergine and place on the prepped baking tray, open sides up.

  • Brush the flesh of the aubergine with olive oil. Sprinkle with salt and pepper and bake for 20 minutes.

  • Whilst the aubergine is in the oven, mince the garlic and combine with the yoghurt in a little bowl. Set aside. 

  • Roughly chop the pistachios, remove the pomegranate arils from the fruit. In a little bowl combine the pistachios and arils with the maple syrup and set aside. Fine chop the parsley.

  • When the aubergine is done, remove from the oven. Cover with the yoghurt mixture, sprinkle on the nut and fruit topping, and the herbs and spices (if using). Enjoy!

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