Roasted Eggplant with Curried Coconut Yoghurt

This recipe is in adapted version from Ottolenghi’s cookbook Simple.


3 eggplants
4 tbs (or more) of extra virgin olive oil
200g of our Natural Coconut Yoghurt
3 tsp curry powder
1 tsp ground turmeric
Zest and juice of one small lemon
1 onion
1/4 cup sliced almonds
1/4 cup pomegranate seeds
1/4 cup chopped coriander
1/4 cup chopped mint
Salt and pepper


Preheat the oven to 180 degrees Celcius.

Cut the eggplant lengthways into 2 cm strips. Pop on a lined baking tray and drizzle over a generous amount of olive oil, salt and pepper. Cook for 30-40 minutes until dark golden brown.

In the meantime, make the yoghurt sauce by stirring together the coconut yoghurt, lemon juice and zest, one teaspoon of the curry powder and the turmeric in a small bowl.

Thinly slice the onion and add to a pan with some olive oil and salt. Cook until the onions are soft and then add in the other teaspoon of curry powder. Continue to cook until dark, golden brown and then add the almonds and cook for another couple of minutes.

When you’re ready to serve place the eggplant on a platter or individual plates and spoon over the yoghurt sauce and then the fried onion mix, fresh herbs and pomegranate.

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