Burnt Aubergine With Turkish Yoghurt And Dill
SEIZOEN :All (Summer) AANTAL :4 as a side DIEET :Vegetarian, Gluten free TIJD :45-70 minutes MOEILIJKHEIDSGRAAD :Easy
These burnt aubergines with Turkish yoghurt and dill are delicious to make all year round but it’s most tasty when the bbq season has started! Serve as a part of a mezze feast with lot’s of pitta bread to dip.
- 3 aubergines
- 250-300 gr Turkish 10% fat yoghurt (or Greek or Labneh)
- 4 tbsp. extra virgin olive oil
- ½ a red chili pepper
- 1 clove of garlic
- 3 large shavings of lemon zest
- 2 tbsp. roasted sunflower seeds (or pinenuts)
- Handful of dill
- Flaky sea salt and cracked black pepper
- You can ‘burn’ the aubergines in multiple ways. Firstly, you can place the aubergines on a hot bbq and grill until charred from the outside and soft from the inside. Other methods are on a gas stove, turning the aubergines regularly or in the oven on the highest grill setting. This will take 30-60 minutes depending on the method and temperature.
- Meanwhile roast the sunflower seeds or pine nuts in a dry frying pan for a couple of minutes shaking regularly.
- Add the olive oil, red chili pepper, garlic and lemon zest to a small pan and leave to infuse on the lowest heat for about 10 minutes.
- Once the aubergines are ready, let it come to room temperature and peel off it’s skin.
- Spread the Turkish yoghurt on a large plate, place the aubergines on top of the yoghurt and finish with the infused oil, sunflower seeds, dill and flaky sea salt and black pepper.
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