Lime Pickle Aubergines with Yoghurt & Almonds

Name: Lime Pickle Aubergines with Yoghurt & Almonds
Yield: Serves 8
Ingredients: 4 tbsp lime pickle; juice of 1 lime (10 tsp lime juice); salt and black pepper to taste; 5 garlic cloves, chopped; 3 tbsp flaked almonds, toasted; 2 tsp nigella seeds (black onion seeds); 3 tbsp coriander, roughly chopped; 2 cups double-cream yoghurt (or crème fraîche); 6 tsp shredded or flaked coconut, toasted (optional); 2 large onions, diced; 11 tbsp sunflower oil, divided; 4 medium aubergines, cut into 8 mm slices lengthways (long aubergine “paddles”) or 10 baby aubergines, cut in half; 2 tsp tomato paste (or Muhammara (see recipe)); ¾ cup water

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

Pull out a jar of lime pickle from your pantry and whip up this simple but startling dish. Go to town on the yoghurt or crème fraîche and garnish liberally with whatever herbs you have on hand. Serve smaller aubergines as an hors d’oeuvre or larger slices as a vegetable main.

Ingredients

4 medium aubergines, cut into 8 mm slices lengthways (long aubergine “paddles”) or 10 baby aubergines, cut in half
11 tbsp

Method

Preheat the oven to 220°C. Line a baking sheet with baking paper (you may need 2 sheets if you are preparing for 8). Brush the aubergine slices with 8 tablespoons of the sunflower oil and lay out in a single layer on the prepared baking sheet. Blast