Baked Aubergines with Preserved Lemons and Mint Yoghurt

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I didn’t grow up eating baked aubergines. They weren’t something I craved or even understood until much later, when I started cooking for myself properly, not just throwing things in a pan and hoping for the best. At some point, I began roasting them often enough that it became automatic. Slice, salt, oil, oven. It became less of a recipe and more of a habit, like boiling the kettle or preheating the grill. And it was through repetition that I really got to know what aubergines could do.

Preserved lemons entered the picture after I got the cook book Jerusalem from Yotam Ottolenghi. When I used them in one of the recipes in the cook book, minced into yoghurt, folded into grains, stirred through stews, I realised they offered something fresh lemons didn’t. They weren’t sharp in the same way. More mellow, more complex. A bit like citrus that had spent time in a warm cupboard thinking about its decisions.

That combination, roasted aubergine, preserved lemon, and mint yoghurt, didn’t come from a plan. It came from testing, tasting, and adjusting until it felt right. The aubergines soften and caramelise. The yoghurt cools everything down. And the preserved lemons thread their way through the whole thing, like a slightly offbeat note that makes the melody stick. It’s a dish I come back to when I want something grounded but not dull, something familiar with just enough sharpness to keep things interesting.

Aubergines are the heart of this recipe

This dish is built around aubergines. You want them glossy, firm, and not too heavy for their size. Aubergines can be temperamental. Undercooked, they’re tough and bitter. Overdone, they collapse into mush. Baked with olive oil until the skins crinkle and the flesh sags just slightly, they become soft, creamy, and savoury, without falling apart.

Salting them beforehand is worth the extra ten minutes. It draws out moisture, reduces bitterness, and helps them brown instead of steam. I slice them lengthways, more surface area for caramelisation, less chance of sogginess. The baking transforms them, but the seasoning brings everything else to life.

Preserved lemons add brightness and bite

Preserved lemons are lemons that have been salted and left to ferment in their own juices for weeks. They smell slightly floral, a bit briny, and taste unlike anything else. Instead of sharp acid, you get mellow citrus with a funky edge. It’s the rind you want, thinly sliced, almost shaved, folded into the yoghurt or sprinkled over the aubergines like confetti.

I use these shop-bought preserved lemons most of the time. Homemade is great if you’ve got a few weeks and a quiet corner of the fridge. But for most, a good jar will do the job. Chop the rind as finely as you can; the pieces should almost melt into the yoghurt. Read our blog on vegetarian recipes using preserved Lemons for more preserved lemon inspiration and ideas.

Mint yoghurt keeps the whole thing grounded

Aubergine and lemon can feel intense without something cooling. That’s where the mint yoghurt comes in. It’s nothing fancy—Greek yoghurt, fresh mint, salt, and a bit of garlic. I sometimes add a touch of olive oil to loosen it, or a spoonful of tahini if I want it nuttier. The key is balance. You want it thick enough to spoon, not pour. It should cling to the aubergine and soften the saltiness of the lemons.

I chop the mint finely and mix it in last. Too much mint and it starts to taste like chewing gum. Fresh herbs should lift, not dominate. If I’m serving this to guests, I’ll keep a few whole leaves for garnish—it’s a small touch that makes the plate look finished.

What to serve with baked aubergines and preserved lemon yoghurt

This dish works well with simple sides—bulgur wheat, couscous, or some home made pita bread. I often serve it with warm pita or leftover sourdough. A dressed salad with rocket and thinly sliced radishes cuts through the richness and rounds the meal out.

It’s hearty enough to be a main, especially for lunch. As part of a spread, it plays well with dishes like roasted tomatoes on cold lemon yoghurt and sourdough bread or on some toasted sourdough bread with smoky paprika hummus.

Wine pairings for baked aubergines with preserved lemons

Assyrtiko from Santorini

This Delicious Assyrtiko Greek white wine handles acidity extremely well. It’s bone-dry with a saline kick, which mirrors the saltiness of preserved lemons. Its minerality pulls the dish into focus without overpowering it. Serve chilled—not too cold, or you’ll miss the citrusy lift.

Dry Riesling (Alsace or Eden Valley)

Dry Riesling like this Rabl Schenkenbichl Riesling Reserve might surprise you. It’s not sweet, but it carries a perfume that plays well with mint. The lemon notes in a good Riesling connect to the preserved lemon without doubling down on acidity. It brings a lot of detail without shouting.

Beer pairings for baked aubergines with mint yoghurt

Belgian-style Witbier

Witbiers, like Hoegaarden, are brewed with coriander and orange peel, which sounds more like baking than beer. But they’re light, citrusy, and wheaty, just enough to echo the brightness of the preserved lemon. The slight haze and low bitterness keep the mint yoghurt from feeling heavy.

Pale Ale (low to mid bitterness)

You don’t want anything too hoppy. Look for a pale ale, like this one from Kent, with stone fruit or citrus notes, something like a Citra-hopped brew. The soft bitterness cleanses the palate between bites of creamy yoghurt and aubergine, without jarring against the lemon.

Make this dish your own!

This recipe isn’t rigid. You can swap mint for parsley or coriander. Add a pinch of cumin or za’atar to the yoghurt. Throw in pomegranate seeds or toasted almonds for texture. I’ve even layered leftovers into a wrap with pickled onions and leftover roast chicken.

The core idea is balance, between richness and acid, creaminess and sharpness, heat and coolness. Once you get that, you can repeat endlessly. And if you’ve got a jar of preserved lemons languishing in the fridge, this is the perfect reason to crack it open. You’ll probably find yourself using them more often. I always do.