Aubergine Cumin Yoghurt Recipe

This recipe really speaks to my soul because it combines the deep, earthy flavors of roasted aubergines with the vibrant zing of cumin-infused yogurt, creating a perfect harmony of comforting and fresh tastes. Plus, it’s super satisfying to whip up a dish that’s not only Instagram-worthy but also packed with healthy, wholesome ingredients that make me feel great about what I’m eating!

Aubergine Cumin Yoghurt is a delightful and nutritious dish with which I have a balanced love affair. It has so many of my favorite ingredients, and I adore it for both its flavors and its health benefits.

Tender aubergines roasted with olive oil complement the creamy yogurt. Cumin seeds and lemon juice hit the warm and zesty notes.

Garlic packs a healthy and robust punch. Fresh mint or coriander really takes this dish to the next level.

It’s protein-rich, thanks to that yogurt, and fiber-filled, thanks to the ubiquitous aubergines, so it’s a very wholesome dish.

Ingredients

Eggplants (Aubergines): They are low in calories, very fibrous, and help with digestion.

Extra virgin olive oil: A fat beneficial for the heart, abundant in antioxidants
Cumin Seeds: Spicy fragrance, digestive aid, rich base flavor.

Yogurt is high in protein and gut-healthy probiotics.

It has a creamy texture.

Juice of the Lemon: Rich in Vitamin C, it contributes a piquant brightness.

Garlic possesses antimicrobial features and enhances the immune response.

Ingredient Quantities

• 2 large aubergines (eggplants)
• 1 tablespoon olive oil
• Salt, to taste
• 1 teaspoon cumin seeds
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• Freshly ground black pepper, to taste
• 1 tablespoon fresh mint, chopped (optional)
• 1 tablespoon fresh coriander (cilantro), chopped (optional)

Instructions

1. Set your oven to 400°F (200°C) to warm up. Prepare a baking tray by lining it with parchment paper.

2. Cut the eggplants into rounds 1/2 inch thick. Olive oil and salt, you will see, are essential ingredients for this dish. I emphasize this point because so many people either underestimate or ignore these two ingredients and their accompanying importance.

3. The baking tray should be prepared and the oven preheated before the aubergine slices are arranged in a single layer on the tray. Roast the slices in the oven for 20-25 minutes, flipping them halfway through the roasting time. They should be removed from the oven when they are golden brown and tender.

4. As the aubergines roast, toast the cumin seeds in a small, dry pan over medium heat for 1–2 minutes, until they are fragrant. Remove from heat and set aside.

5. Combine the yogurt with lemon juice, minced garlic, toasted cumin seeds, a pinch of salt, and freshly ground black pepper in a medium bowl. Stir until well combined.

6. After the aubergines are roasted, allow them to cool slightly. Then put them in a single layer on a serving platter.

7. Spoon the yogurt mixture over the slices of aubergine, making sure they are evenly coated.

8. If one is using it, the chopped fresh mint and coriander can be sprinkled over the top for an added bit of freshness and flavor.

9. Add a few more drops of olive oil for an extra touch of richness.

10. Accompany the aubergine with cumin yogurt, either warm or at room temperature, served as a side dish or appetizer that is absolutely delectable.

Equipment Needed

1. Oven
2. Baking tray
3. Parchment paper
4. Knife
5. Cutting board
6. Small pan
7. Medium bowl
8. Mixing spoon or spatula
9. Measuring spoons
10. Lemon juicer (optional)
11. Garlic press or mincer (optional)

FAQ

• Q: Can I roast the aubergines instead of grilling them?A: Certainly, cooking the eggplant in the oven at 400°F (200°C) for around 30-35 minutes is a wonderful method that substitutes grilling.
• Q: How can I make this recipe vegan?Replace the plain yogurt with a dairy-free alternative, such as coconut or almond yogurt.
• Q: Can I use ground cumin instead of cumin seeds?A: Yes, you can use 1/2 teaspoon ground cumin as a substitute, but the flavor will be slightly different.
• Q: Is it necessary to peel the aubergines?A: No, it’s not necessary to peel eggplants; their skin adds texture and flavor to the dish.
• Q: How should I store leftovers?
  A: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Q: Can I make this dish ahead of time?A: You can indeed prepare it a few hours ahead of time and leave it in the fridge until you’re ready to serve. It tastes best when it’s been given time to chill and is served right around room temperature.

Substitutions and Variations

Substitute olive oil with sunflower oil or avocado oil.
Cumin seeds: For a different flavor, use ground cumin or caraway seeds.
Plain yogurt can be substituted with Greek yogurt for a thicker consistency, or coconut yogurt for a dairy-free option.
Lemon juice can be replaced with lime juice or white wine vinegar, as they offer similar levels of acidity.
Use fresh basil or parsley to achieve a different herbaceous note.

Pro Tips

1. Salting the Aubergines Before roasting, consider salting the aubergine slices and letting them sit for about 15-30 minutes. This step helps to draw out excess moisture and any bitterness from the aubergines. Rinse and pat them dry before applying the olive oil and salt for roasting.

2. Uniform Slicing Ensure that the aubergine slices are cut to a consistent thickness. This will help them cook evenly and achieve a uniform golden-brown color. A mandoline slicer can be a handy tool for this purpose.

3. Resting the Yogurt Mixture Allow the yogurt mixture to sit for at least 10-15 minutes after mixing. This resting period will let the flavors of the lemon juice, garlic, and toasted cumin seeds meld together, enhancing the overall taste.

4. Serving Temperature For a refreshing contrast to the warm aubergines, chill the yogurt sauce slightly before drizzling it over the roasted slices. This temperature variation can elevate the dish and create a more dynamic eating experience.

5. Herb Variations Feel free to experiment with different herbs based on preference or availability. For instance, fresh dill or parsley can be great alternatives or additions to the mint and coriander, adding their own unique flavors to the dish.