Ingredients:

  • 2 medium aubergines (approx. 700g/1.5 lbs total), cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 cup (240ml) plain Greek yogurt (full-fat or low-fat)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • ½ cup pomegranate seeds
  • Fresh mint sprigs (optional)
  • Drizzle of olive oil (optional)

Instructions:

  1. Preheat oven to 200°C/400°F/Gas Mark 6. Toss aubergine cubes with olive oil, salt, pepper, and smoked paprika (if using) in a large bowl.
  2. Spread the aubergine in a single layer on the prepared baking sheet. Roast for 30-40 minutes, flipping halfway through, until tender and slightly browned.
  3. While the aubergine roasts, combine Greek yogurt, mint, parsley, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Mix well. Taste and adjust seasoning as needed.
  4. Spread the herby yogurt on a serving platter. Top with the roasted aubergine. Sprinkle with pomegranate seeds and fresh mint sprigs (if using). Drizzle with a little extra olive oil, if desired. Serve warm or at room temperature.