Sunday, 26 April 2015

Auberginies with spicy yogurt lemon sauce

I love aubergines. And not, this is not a side effect of any of Ottolengi’s books. 

It probably has something to do with the 10 years I lived in Mallorca. Aubergines are a central product in Majorcan food. In the middle of the Mediterranean, so closed to Middle Eastern influences because of their proximity, but also because historically Balearics were a mixing pot of cultures, you can find a very large amount of traditional recipes with aubergines in there. 

Today’s dish is a mix of traditional aubergines with a different sauce. This is a really good version for when you are craving a fresh, full with vegetables and nutritious meal, with a quick and easy sauce to put on top. 

Directions are simple, you will not need a lot of ingredients, and satisfaction is guaranteed. 

So, for those of you, who are - like me- in love with this vegetable in any possible way, just enjoy:

Auberginies with spicy yogurt sauce

2 large auberginies
2 garlic gloves
4 tablespoons of extra virgin olive oil
A good handful of parsley
125 ml greek natural yogur
Juice of half a lemon
1 fresh chili pepper
Sea salt. 

Wash the auberginies and open them in the middle, longwise. Make some cuts in the pulp with the point of a knife. Add a bit of salt, and put them with the skin up, for about an hour, on a large colander, so that they loose that first water.
In a large saucepan, put 3 tablespoons of olive oil and heat. Add the auberginies, with the pulp touching the saucepan. Let them cook at medium-low heat, for about half an hour. Once their are tender, put them in an oven proof  dish, with the pulp facing up, add some drops of olive oil, and the finelly chopped garlic and the parsley. Put under the grill for 10 to 15 minutes.
Prepare the sauce mixing the yogurt, with one chopped garlic clove and the finely chopped chili pepper. Add salt and black pepper, and the lemon juice. Serve with a bit of chopped parsley and some drops of olive oil on top.

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