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Baked Aubergines with Yoghurt



  • Slice aubergines, sprinkle with salt, stand for at least 30 mins rinse and dry completely.  
  • Fry aubergine gently in vegetable oil until slightly browned on both sides and place on kitchen towel to absorb oil.  
  • Peel, chop and fry onions gently until transparent, add crushed garlic and fry for further 2 minutes stirring well.  
  • Add canned tomatoes and spices to pan continue cooking for further 10 minutes adding a little water if necessary, stirring well to ensure spices do not stick.
  • Season with salt and garlic pepper 
  •  Layer aubergine slices and tomatoes and onions in a dish.  
  • Repeat layer and top with the yoghurt.  
  • Bake for 40 minutes at 180.
  • Leave to stand for 10 minutes before serving.
  • Serve with a mixed green salad fluffy rice



Recipe Courtesy of Wendy’s Kitchen