Name: Roasted aubergine with curried yoghurt
Yield: Serves four generously
Ingredients: salt and black pepper; 1 onion, thinly sliced (150 g); 30 g flaked almonds; 1 tsp medium curry powder; ¼ tsp ground turmeric; ½ tsp cumin seeds, toasted and lightly crushed; 1 lime: finely grate the zest to get 1 tsp, then juice to get 2 tsp; ½ tsp coriander seeds, toasted and lightly crushed; 200 g Greek-style yoghurt; 40 g pomegranate seeds; 3 large aubergines (or 4 regular) (1.1 kg); 100 ml groundnut oil

Preparation info

Serves
four
generously

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

All the various components of this dish can be prepared a day in advance, if you want to get ahead. Keep all the elements separate and in the fridge, bringing everything back to room temperature before you assemble the dish. When you next see some fresh curry leaves, grab hold of them – they are sometimes around but then they disappear from the shelves for a while. Freeze what you don’t use so that they’re ready for when you next need them. Lightly fried in