Roasted aubergine with curried yoghurt | Ottolenghi Recipes

Ingredients

• 3 large aubergines (or 4 regular) (1.1kg)
• 100ml groundnut oil
• 200g greek style yoghurt
• 2 tsp medium curry powder
• ¼ tsp ground turmeric
• 1 lime, finely grate the zest to get 1 tsp, then juice to get 2 tsp
• 1 onion, thinly sliced (150g)
• 30g flaked almonds
• ½ tsp cumin seeds, toasted and lightly crushed
• ½ tsp coriander seeds, toasted and lightly crushed
• 40g pomegranate seeds
• salt and black pepper