Pickled Aubergine & Greek Yoghurt
Serves 4
Ingredients
2 Aubergines
3/4 cup olive oil
1/4 cup red wine vinegar
4 garlic cloves
1/2 red chilli
2 tbsp pine nuts
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tsp cumin
1/4 tsp chilli flakes
Handful coriander
Handful mint
Handful parsley
Handful dill
1 tbsp Apple cider vinegar
4 tbsp thick Greek Yoghurt or Labneh
Method
Roughly chop garlic and chilli quite small and place in a bowl with 1/2 cup olive oil and red wine vinegar. Slice aubergine into circles and heat pan to a medium heat and begin frying in batches. Each batch that goes in, drizzle some of the remaining olive oil on top and season well, remove from pan when browned and add to the oil vinegar bowl. Continue until all Aubergine has been cooked. Set aside for at least 1 hour. In a low heat pan pour a drizzle of oil, the nuts and seeds, cumin and chilli flakes and fry for 2-3 minutes. Make sure the pan isn’t too hot or the pine nuts will burn really quickly! Remove from the heat and set aside. Finally put all herbs, the rest of the olive oil and apple cider vinegar into a food processor and blitz for a few seconds, don’t go for very long so it doesn’t go too smooth, you want it chunky. To assemble, spread yoghurt in the bottom of a bowl or platter, push it towards the edges and flatter in the middle. Spoon the Aubergine into the middle, followed by the herb dressing then sprinkle the herbs on top.