Such stunning weather this Spring, a little breezy, not too hot, not too cold. Everything is green, roses and other Spring flowers abound. The air is heavy with scents of roses and blossoms. The Jacarandas are flowering so prolifically.
And so our mind turns to Aubergines and yoghurt. A quick dish for lunch or side dish for dinner; it is very easy.
You might also like to browse our other eggplant recipes here and here. especially Saffron and Rosewater Scented Eggplant, Deep Fried Eggplant and Sauteed Eggplant. Or be inspired by our Middle Eastern recipes here and here.
Egglants, Sultanas and Pine Nuts with Mint and Yoghurt
Take an onion and chop finely. Saute it in a pan with 2 cloves of garlic also chopped fine, and with olive oil, until it is translucent.
Chop a couple of small – medium sized eggplants into small bite-sized pieces. Add to the onion and saute for some time, 10 or more minutes, until it is softening. Add a small handful of sultanas and mix through. Also add a teaspoon or two of cumin powder.
At this stage you want to eggplant to finish cooking by steaming more than sauteing. The sultanas will also plump up. Add a little water and mix, and keep doing this until the eggplant is meltingly soft.
Stir through a sprinkling of pine nuts – enough to give crunch and texture to the dish. If you have some verjuice, pour a tablespoon or so over the eggplant and use it to deglaze the bottom of the pan. Allow to steam for a moment. Turn off the heat.
Take half a cup or more of yoghurt, half a bunch of mint and half a green chilli or more. Add to a blender with a pinch of asafoetida (optional). Blend until the mint and chilli are pureed into the yoghurt. Pour into a separate bowl or directly over the eggplant.
Serve with some chopped fresh mint scattered over the top.