Cooking with yogurt. For example, try this delicious recipe from dietician Mary Stottelaar.
Ingredients
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2 large long aubergines
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4 tablespoons olive oil
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1 teaspoon ground cumin
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½ pomegranate
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A few sprigs of flat parsley
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1 teaspoon za’atar (Middle Eastern spice blend, available in supermarkets)
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For the sauce
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200 grams thick Greek yogurt
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2 tablespoons ground almonds
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1½ tablespoons olive oil, plus extra for drizzling
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1 small garlic clove, crushed
Preparation
Preheat the oven to 200°C. Cut the aubergines in half. Using a small sharp knife, make incisions in the flesh in a diamond pattern, but leave the skin intact. Place the aubergine halves cut side up on a baking sheet. Brush generously with olive oil and sprinkle with cumin and pepper. Roast the aubergines in the oven for 35 to 40 minutes. Meanwhile, cut the pomegranate into wedges and remove the seeds from the peel. Whisk all the sauce ingredients together and season with salt and pepper. Pick the parsley leaves. Before serving, spoon a generous amount of sauce over each aubergine half, sprinkle with za’atar and plenty of pomegranate seeds and garnish with parsley. Finally, drizzle over some olive oil. Delicious with boiled bulgur or couscous and a salad.
Tip
Za’atar is a mixture of oregano, cumin, sesame seeds and thyme. Also delicious with chicken, pizza, soup and dressings.
Number of persons
2
Duration
15 minutes + 40 minutes oven time
Sources):
- Plus Magazine
