Peri-peri roasted aubergine with herby yogurt
Serves 4
Easy
Prep:
Cook:
You only need five ingredients for this dish of roasted aubergine and chickpeas with a refreshing herby yogurt. Try it with toasted pitta, rice, or on top of buttered toast
Skip to ingredients
Units:
For the aubergine
- 1 tbsp peri-peri seasoningplus ½ tsp for the yogurt
- 4 tbsp olive oil
- 2 auberginescut into 2.5cm pieces
- 400g can chickpeasdrained
For the yogurt
- 200g Greek yogurt
- large handful of dillor mint, roughly chopped
Nutrition: Per serving
- kcal272
- fat18g
- saturates5g
- carbs15g
- sugars5g
- fibre7ghigh
- protein8g
- salt3.09g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. In a small bowl, mix together the 1 tbsp peri-peri seasoning with 4 tbsp olive oil and 1 tsp salt.
step 2
Tip the aubergine pieces onto a baking tray and pour over half of the peri-peri marinade. Mix well. Roast for 20 mins until softened and starting to brown.
step 3
Mix the remaining marinade with the chickpeas. Add to the tray with the aubergine and return to the oven for 10-15 mins until everything is golden and the aubergine is cooked through.
step 4
Mix together the yogurt, dill or mint, ½ tsp peri-peri seasoning and ½ tsp salt.
step 5
To serve, stuff the aubergine and herby yogurt into pittas, if you like.
