Mixed Vegetables and Yoghurt with Green Chilli Oil

Mixed Vegetables and Yoghurt with Green Chilli Oil

A glorious mix of fried vegetables in yoghurt – indeed exquisite, and direct from Istanbul (via Ottolenghi). Most of the veg are deep fried, but don’t let that put you off as it is indeed glorious. It works well with baked, roasted  and grilled veg as well.

The original recipe is one of Ottolenghi’s from Plenty More, but I have changed the cooking times and included some Thai round green eggplants. We always feel free to substitute ingredients that are not readily available in our local area, or to massage Ottolenghi’s recipes to suit our preferences and what is available in our garden and pantry. You can see the original recipe in The Guardian here.

Similar recipes include Eggplant Pahi, Avial, Winter Roast Veggies with Chickpeas, and Roast Butternut with Chilli Yoghurt Sauce.

Browse all of our Eggplant recipes. Our Ottolenghi dishes are here and here are the recipes from Plenty More. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn recipes

Mixed Vegetables and Yoghurt with Green Chilli Oil

Mixed Vegetables and Yoghurt with Green Chilli Oil

2 zucchini, cut into 2cm dice
1 large eggplant, cut into 2cm dice
3 large plum tomatoes
2 red capsicum, cut into 2cm pieces
vegetable oil, for frying

yoghurt dressing
150g Greek yoghurt
1 large garlic clove, peeled and crushed
1 Tblspn fresh mint, shredded
1½ tspn dried mint
1½ tspn lemon juice
sea salt and black pepper

green chilli and herb oil
1 green chilli, chopped roughly
20g parsley
5g mint, chopped (1 Tblspn)
1 tspn ground cumin
4 Tblspn olive oil

Heat the oven to 170C. Mix the zucchini and eggplant with a tspn of salt, place in a colander for an hour, then drain.

Cut each tomato into wedges, place on a baking tray and sprinkle with a quarter-teaspoon of salt. Roast for 40 minutes, to dry out a little, then set aside to cool.

Put all the herb oil ingredients in a food processor or blender with a pinch of salt and process to a smooth, thick sauce.

Pour the oil into a medium saucepan to come 5cm up the sides and place on a medium-high flame. Once hot, lower the flame to medium. Pat dry the zucchini and eggplant, mix with the red capsicum, and deep fry in batches for four or five minutes. (The eggplant might take a little longer.) Drain on kitchen paper towel, sprinkle with salt and set aside to cool.

Finally, stir the yoghurt with the garlic, fresh and dried mint, lemon juice and plenty of pepper. Add the vegetables and tomatoes and stir very gently. Serve with the herb oil spooned on top.

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