Tender Fragrance in Eggplant and Yoghurt: A recipe

Fragrant Eggplant

I promised you a couple of recipes from Nigel Slater’s book Tender, Vol. 1. Previously I made Stuffed Capsicums, which proved to be a great winner, especially with my wonderful nutritionist and foodie friend Kathryn Elliott. There is an equally wonderful dish that I have been making along with the stuffed capsicums – Fragrant Eggplant, served with Yoghurt and Sweet Paprika.

There are a couple of eggplant pairings that are so wonderful – eggplant and yoghurt is one, the other, quite different, is eggplant and miso. Nigel’s recipe is one of utmost simplicity, and yet it can form a delicious dinner for one with a small salad, or can be part of a much larger meal. Whatever, however, Nigel has done it again!

Fragrant Eggplant

This dish can also be cooked with stuffed capsicums, as above, or roast pumpkin, or a dish of potatoes. A great way to use up spare space in your oven or on your baking tray.

Fragrant Eggplant

Fragrant Eggplant and Yoghurt (A Fragrant Supper)

Source : inspired by Nigel Slater’s book Tender Vol. 1
Cuisine: Modern British, Italian in style
Prep time: 5 mins
Cooking time: 45 mins
Serves: 1 – 2 people, depending how you use it

ingredients
a large firm eggplant
extra virgin olive oil
2 cloves garlic
3 – 4 Tblspns thick yoghurt
sweet paprika (or hot paprika if you dare, or even smoked paprika)
mint leaves, fresh or dried. If fresh, chop finely
sea salt

method
Heat the oven to 200C.

Cut the eggplant lengthwise, and cut the flesh in a lattice pattern, scoring the flesh but not piercing the outer skin. This allows flavours to penetrate the flesh.

Drizzle olive oil over the eggplant, letting it seep into the lattice cuts. Sprinkle with sea salt, and then turn the eggplants over so they are cut side down on a baking tray or baking dish. Put the garlic cloves, unpeeled and whole, alongside the eggplant.

Bake at 200C for around 45 minutes until the eggplant is wonderfully soft and the flesh is translucent. Keep an eye on it while it cooks, because the cooking time will depend on the size of the eggplant.

When the eggplant is totally soft and juicy, lift it onto a serving plate, squeeze the garlic over (it will squeeze out of its skin), and smooth it over the eggplant in a rustic sort of way.

Spoon over the yoghurt, dust lightly with paprika and scatter mint leaves on top.

As you eat, mash the yoghurt with the eggplant. Yum. Enjoy.

Fragrant Eggplant

The Eggplant Series

Ways with Yoghurt:

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More Cooking, Food and Recipes:

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About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 07 Mid Winter, British, Dairy, Eggplant, Fast Food, Italian, Tofu, Yoghurt and Paneer, VEGETARIAN and tagged , , , , , , . Bookmark the permalink.

36 Responses to Tender Fragrance in Eggplant and Yoghurt: A recipe

  1. peter says:

    This is a gorgeous dish…roasted buttery eggplant, sweet garlic and the cool yogurt contrasted with the paprika.

  2. kathryn says:

    Love this way of cooking eggplant and with the paprika yoghurt – yum. Like the way you’re highlighting these recipes from Tender. And this is such a simple meal.

    • Ganga108 says:

      Hi Kathryn, My 10 yr old nephew and I cooked these for his family last night, a dinner of red lentil kofta, stuffed capsicum, tender eggplant, marinated zucchini, your special broccoli recipe and a great salad. My nephew also made poached whole peaches, sitting them on a thick raspberry cream base for dessert. It was such a lovely meal and he and I had a great time together in the kitchen.

  3. Ginny says:

    Delicious! so summery! can’t wait for the summer to come here…

  4. Maninas says:

    Gorgeous. I adore aubergine/eggplant, can’t wait for it to get into season here!

  5. Mallika says:

    I can’t get enough of eggplant so thanks for passing this one on. Nigel’s on TV in the UK – his recipes are just brilliant.

  6. Anh says:

    Such a beautiful recipe. I can already imagine the wonderful flavours!

  7. Srivalli says:

    How lovely..it must have tasted wonderful!

  8. notyet100 says:

    mmm wil try this soon,..

  9. I cant wait until the eggplant is back in season. I love dishes with yoghurt.

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  11. Spice Rack says:

    Roasted or even fried eggplants is one of my favorites, It really have a rich natural taste. What more if you add some herbs an spices? It would be very good and easy to prepare because these ingredients are just found in your cabinets and spice racks.

  12. Ed says:

    Looks good. too bad I cant cook

  13. Swarna says:

    Wonderful recipe . Prepared it today, slight modification was to use garlic powder and drizzle 1/4 spoon tahini on each slice. It was delicious.

  14. Salina Tighe says:

    One word Yumo

  15. Thanks so much for sharing all of the awesome information! I’m searching forward to checking out a lot more posts!

  16. Nillawan says:

    I love eggplants so much and this recipe is such a delightful way to make them. I’ve been looking for a good Indian inspired food blog for a while now and the best part about it is that this one is from South Australia, like ME :) I have been thinking of biting the bullet and just walking in to an Indian Mart near my house and asking somewhere there to point me in the right direction. Luckily I found this blog first. I will be following your good work for sure.

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