How To Make Aubergines (Eggplants) & Yoghurt


  • 2 Medium aubergines (eggplants)
  • 4 tbsp oil Medium onion, sliced
  • 1 tsp white cumin seeds
  • 1 tsp chilli powder
  • 1 tsp slat
  • 3 tbsp natural yoghurt
  • 1/2 tsp mint sauce
  • Chopped mint leaves, to garnish


  1. Rinse the aubergines and pat dry with paper towels.

  • Place the aubergines in an ovenproof dish. Bake in a pre-heated oven, 160 degrees C/425 degrees F/Gas mark 3 for 45 minutes. Remove the baked aubergines and leave to cool.
  • Slice each aubergine in half with a sharp knife and, using a spoon, scoop out the flesh and reserve.
  • Heat the oil in a heavy-based saucepan. Add the onions annd cumin seeds and fry, stirring constantly for 1-2 mins.
  • Add the chilli powder, salt, natural yoghurt and the mint sauce to the saucepan and stir the mixture well to combine.
  • Add the aubergine flesh to the onion and yoghurt mixture in the pan and stir-fry for the 5-7 mins or until all of the liquid has been absorbed and the mixture is quite dry.
  • Transfer the aubergine mixture to a serving dish and garnish with chopped mint leaves.

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