Baked Aubergines with Preserved Lemons and Mint Yoghurt
Discover how to make baked aubergines with preserved lemons and mint yoghurt — a simple, flavour-packed vegetarian recipe featuring creamy roasted aubergine, zesty lemon, and cooling herbed yoghurt.
Ingredients
- 2 Aubergines medium sized
- 3 tbsp Olive oil extra virgin
- ½ tsp Salt
- Black pepper to taste, freshly ground
- 1 Preserved lemon rind only, finely chopped
- 200 g Greek Yoghurt full-fat works best
- 1 clove Garlic minced
- 1 handful Fresh mint finely chopped
- 1 pinch Chilli flakes optional
Instructions
- Slice the aubergines lengthways into 1.5–2cm thick halves. Score the flesh in a crosshatch pattern, without cutting through the skin. Sprinkle with salt and let them sit cut-side up for 10–15 minutes. You’ll see beads of moisture rise to the surface—that’s what you want. Wipe them gently with a paper towel.
- Preheat the oven to 200°C (180°C fan). Drizzle the aubergines with olive oil—don’t be shy—and place them cut-side down on a baking tray lined with parchment. Roast for 30–35 minutes, flipping halfway, until the flesh is soft and golden, and the skins are slightly wrinkled.
- While the aubergines roast, mix the Greek yoghurt with crushed garlic, chopped mint, and a pinch of salt. Add a dash of olive oil or lemon juice if it feels too thick. Fold in the finely chopped preserved lemon rind. Chill in the fridge if you’ve got time—it firms up slightly and lets the flavours settle.
- Once the aubergines are done, arrange them on a platter or two plates. Spoon the mint yoghurt generously over the top, letting it pool in the curves of the aubergine. Sprinkle with extra preserved lemon, chilli flakes, or sumac if you like. Serve warm or at room temperature.