Aubergine with cumin yoghurt | Recipe | A kitchen in Istanbul

Name: Aubergine with cumin yoghurt | Recipe | A kitchen in Istanbul
Total time: 50 min
Ingredients: 3 aubergines (eggplants) ((c. 700 g/1½ lb), peeled in zebra stripes and cut into 3 cm (1 in) slices); 75 ml olive oil (I use a mild extra virgin); 1 garlic clove (peeled); 1 tsp ground cumin; 200 g Greek yoghurt; 25 g sliced almonds (toasted, or whole almonds, roughly chopped); ½ pomegranate (seeds); 15 g flat-leaf parsley (Italian parsley) (coriander (cilantro) or mint (thick stalks discarded)); salt and pepper

vidarbergum.com

Fragrant and colourful Middle Eastern style aubergines! Aubergine with cumin yoghurt are amazing as meze or a side dish. Get the recipe now!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vidarbergum.com.

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Ingredients

3 aubergines (eggplants) ((c. 700 g/1½ lb), peeled in zebra stripes and cut into 3 cm (1 in) slices)
75 ml olive oil (I use a mild extra virgin)
1 garlic clove (peeled)
1 tsp ground cumin
200 g Greek yoghurt
25 g sliced almonds (toasted, or whole almonds, roughly chopped)
½ pomegranate (seeds)
15 g flat-leaf parsley (Italian parsley) (coriander (cilantro) or mint (thick stalks discarded))
salt and pepper