I find myself eating a version of this dish at least once a week at the moment. Cooking the aubergine in the oven makes them so delicious and soft. The other day I roasted aubergine and added mixed tomatoes, chopped parsley, feta cheese and pine nuts (see photo below).
The salad is great on it’s own or as a side.
Recipe below serves 4.
Roast Aubergine with Feta yoghurt, pomegranate, pistachio and mint
3 aubergines, sliced 1.5 cm thick
4 tbsp olive oil
100 g feta cheese, crumbled
200 g natural Greek yoghurt
30 g pistachio, roughly chopped
a handful of mint, sliced
seeds from half a pomegranate
Preheat the oven to 250°C/480°F. Cut the aubergine in 1.5 cm thick slices. Toss the aubergine with the olive oil and a generous pinch of salt.
Place the aubergine on a baking sheet and roast for 20-25 minutes until golden and soft all the way through.
While the aubergine is roasting, prepare the yoghurt by adding the finely crumbled feta cheese and mix well. Separate the seeds of the pomegranate by cutting it in half. Place one half in your hand face down and tap the the skin using a wooden spoon.
Once the roasted aubergine have cooled assemble the salad and garnish with the chopped pistachio and mint.
For the below salad I cooked the aubergine as above and added mixed variates of tomatoes, chopped parsley, feta cheese, pine nuts and a simple dressing of virgin olive oil, lemon juice and salt.