Yogurt with aubergine

Yogurt & aubergine

Yogurt with aubergine is just one of the variations to accompany any rice dish.  In Iran and in the Middle East people are very fond of yogurt and add just about anything to it before serving with rice.  You can add cucumber of course, spinach, onions, cooked diced potatoes and even cooked, grated beetroot!  


1 medium tub of Sojade natural yogurt (Sojade is available at As Nature Intended and Wholefoods)
1-2 cloves garlic, grated fine
Small aubergine, peeled and cut into 1-2 inch strips
3 tablespoons olive oil
2 teaspoons dried mint
Chilli flakes or black pepper (I use mild Aleppo Pepper sold as Pul Biber in Middle Eastern shops)


  1. Mix garlic with yogurt and set aside
  2. Saute the aubergine in 2 tablespoons oil – cover and stir intermittently – this will allow the aubergines to cook and brown
  3. Place the aubergines on top of the yogurt
  4. Heat the remaining 1 tablespoon oil in a small frying pan, take off the heat and add mint and immediately spoon the mint over yogurt – no need to pour all the oil on it
  5. Sprinkle chilli flakes or black pepper

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