Grilled spiced aubergine served with homemade turmeric and lime yoghurt dip.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 12 minutes
    • Greek
    • Dairy Free
    • Gluten Free

    Burnt Aubergine

    Recipe Information

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    4 Aubergines, cut in half

    1tbsp Cumin

    1 tsp Smoked paprika

    1 Lime, juiced

    100ml Olive oil

    For the cucumber yoghurt:

    1 Cucumber, diced small

    100ml Soya yoghurt

    1 Lime, juiced and zested

    Parsley, a few sprigs, fresh


    Score your aubergines using a sharp knife, making at least a 1cm insert.

    Generously cover the top of the aubergines in olive oil then top with the spices.

    Grill skin side down at least 80% of the way before turning and finishing off flesh side down.

    Mix your cucumber, turmeric, yoghurt and lime together in a bowl. Finish with the parsley and season to taste.

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