Roasted Tandoori-Style Aubergine


  • 2 long aubergines, about 350 g (12 oz) each
  • 2-3 tablespoons Greek yoghurt
  • 2 tablespoons each of grated, or finely chopped, onion and tandoori spice mix
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon each ground cardamom and black pepper


Halve the aubergines, and prick all over with a sharp knife point. Mix the remaining ingredients, and spread the paste all over the aubergines. Place on a non-stick baking sheet, and roast in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes, and then turn down the heat and cook until the aubergines are soft when pierced with a knife.

Serve on a platter with sliced mild onions, wedges of lime, fresh mint, some fruit chutney, and some lime or mango pickle.