This is a very simple dish that works beautifully on its own, as a side or as part of a larger feast. The gorgeous tang of the yoghurt works nicely with the mellow sweetness and spices of the rest of the dish.
Serves: 2–4
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Servings
2-4
Prep time
Cook time
Recipe
Ingredients
- 1 eggplant, sliced into 1cm slices
- Sea salt
- ½ tbsp ghee or olive oil
- 1 tsp mustard seeds
- ½ tsp garam masala
- 1 cup cherry tomatoes
- ½ cup plain yoghurt
Method
- Sprinkle eggplant slices with a little sea salt and leave to sit for 10 mins.
- Pat any moisture off with paper towel and brush each side with a little olive oil.
- Cook eggplant over medium heat in griddle pan (or regular frypan) for a few mins each side, until browning.
- Meanwhile, melt ghee in small saucepan and add mustard seeds.
- Once they begin to pop, add garam masala and cherry tomatoes.
- Cook for a couple of mins and remove from heat.
- Arrange cooked eggplant on plate, top with yoghurt and tomato mix.
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