roasted aubergine (eggplant) with salsa macha yogurt

MILD & SMOKY salsa macha pairs beautifully with the earthy and robust flavours of aubergine. This recipe is inspired by all of the delicious aubergine recipes in Yotam Ottolenghi’s first cookbook. Use leftover yogurt sauce in other recipes, like a cold pasta salad with veggies.

Roasted Aubergine with Salsa Macha yogurt

Ingredients

For the roasted aubergine:

2 large aubergines (eggplants), cut into wedges

Olive oil for brushing

Salt, to taste

For the salsa macha yogurt:

200g Greek yogurt

3 tbsp of MILD & SMOKY salsa macha

1 garlic clove, minced

Juice of 1 lemon

Salt, to taste

To garnish:

2 tbsp fresh parsley leaves, chopped

method

(serves 2)

  1. Preheat your oven to 220°C)

  2. Place the aubergine slices on a roasting try, brush with plenty of olive oil on both sides and sprinkle with salt. Roast for 20-30 minutes until the slices are a nice charred brown. Let them cool down.

  3. To make the sauce, add all the ingredients to a bowl and mix well. Taste and add more salsa macha or salt as needed.

  4. To serve, spoon half the yogurt sauce on a plate and scatter the roasted aubergine on top. Spoon the rest of the sauce on top and garnish with the parsley.

Enjoy room temperature, with a nice chunk of sourdough or pitta bread!