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Roasted Brinjal with Yoghurt Sauce
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Lancewood Roasted Brinjal with Yoghurt Sauce

Ingredients

Roasted brinjal:

600 g brinjal
600 g eggplant
30 ml canola oil
Juice of half a lemon
1 garlic clove , crushed
2.5 ml ground cumin
2.5 ml ground coriander
2.5 ml salt

Spicy yoghurt dressing:

250 ml LANCEWOOD® Double Cream Plain Yoghurt
1 garlic clove , crushed
15 ml Sriracha  to taste
15 ml fresh coriander , chopped
5 ml lemon juice
1 ml ground cumin
1 ml ground coriander
salt  to taste

To finish:

15 ml pine nuts  or flaked almonds, toasted
fresh coriander

Method

Roasted brinjal:
Preheat the oven to 180°C and line a baking sheet with foil.

Mix the oil, lemon juice, garlic, cumin, coriander and salt together.

Halve the brinjals lengthways. Cut 1 cm deep crisscross lines about 1.5 cm apart into the brinjals.

Brush with the oil mixture allowing it to run into the cuts.

Place cut side down on the baking sheet and roast for 30 minutes.

Turn over and brush with the remaining oil mixture. Roast for a further 15 minutes or until soft.

Spicy yoghurt dressing:
Mix the yoghurt, garlic, sriracha, coriander, lemon juice, cumin, coriander and seasoning together.

To serve:
Spoon spicy yoghurt dressing on top of the brinjals and sprinkle with toasted pine kernels or flaked almonds and coriander. Enjoy!

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