Try these as a simple accompaniment to a meal or serve as a starter. Smother with think garlicky yoghurt, letting none go to waste. Cooking the aubergine on the barbecue adds that wonderful charred smoky flavour.
TURKISH GRILLED AUBERGINE WITH GARLIC YOGHURT
Serves 4
4-6 long aubergines
¼ cup olive oil
1 cup Greek yoghurt
2 cloves garlic, crushed
1 Tbsp lemon juice
¼ cup chopped parsley
1 tsp chopped red chilli (optional)
- Cut the aubergine lengthways in half. Brush generously with oil.
- Heat a barbecue grill to medium heat. Place them on the grill, keeping an eye on them, for 5-8 minutes until golden, then turn and repeat for a further 5 minutes until softened. Remove and cover while making the yoghurt sauce.
- In a bowl combine the yoghurt, garlic, lemon juice and parsley.
- Serve the aubergine warm with a good dollop of yoghurt and a little extra chilli if desired.
