Soft Roasted Aubergine with Yoghurt and Tomato

There are some dishes that don’t need much explaining, just good ingredients put together the right way.

This aubergine mezze is inspired by a recipe from Chasing Smoke by Sarit Packer and Itamar Srulovich. In the book, the aubergines are cooked over fire, picking up that deep, smoky flavour that makes them so special.

At home, I’ve been making it in the oven instead. It’s a simpler approach, but it still gives you that soft, almost silky texture that works so well with everything else on the plate.

The aubergines are roasted whole until completely tender, then left to steam briefly before being peeled and gently pulled apart by hand. Layered over garlicky yoghurt and finished with a fresh tomato dressing, it’s the kind of dish that feels both light and deeply satisfying at the same time.

It’s one I come back to often, especially when I want something simple that still feels like a proper meal.

Roasted Aubergine with Garlicky Yoghurt and Tomato Dressing

Ingredients

For the aubergine

2 medium aubergines

Olive oil

Salt

For the yoghurt

200 g Greek yoghurt

1 small clove garlic, crushed

Salt

For the tomato dressing

1–2 ripe tomatoes, grated

1 tbsp apple cider vinegar

1–1½ tbsp olive oil

Salt

Method

1. Preheat the oven to 220°C.

2. Place the aubergines on a tray and roast for about 45 minutes, turning once halfway through, until completely soft and collapsed.

3. Transfer the hot aubergines to a bowl and cover with a lid. Leave to steam for 10–15 minutes, then peel off the skins. Gently pull the flesh into strips using your hands.

4. Mix the yoghurt with the crushed garlic and a pinch of salt, then spread onto a serving plate.

5. In a separate bowl, combine the grated tomatoes with the vinegar, olive oil and salt. Taste and adjust seasoning.

6. Arrange the aubergine over the yoghurt, then spoon the tomato dressing on top.

7. Finish with a drizzle of olive oil and a final pinch of salt before serving.