A simple supper, nice with fresh bread and good company.
4 smooth round aubergine
Spice rub:
- 1 tsp ground cumin
- 1 tsp ground coriander seed
- pinch of black pepper
- pinch cayenne or chilli flakes
- 1/2 tsp ground ginger, cinnamon, salt
- 2 cloves garlic, crushed
- 2 tbsp olive oil
Yoghurt dressing:
- 20 g butter
- 100g strong (goats) yoghurt
- 1 tbsp lemon juice
- some lemon zest
- generous pinch of black pepper and salt
Topping:
- 200g grapes, mixed green and black
- 30g toasted pine nuts
- small bunch of mint
Heat the oven to 200C (fan). Halve the aubergine and score the inner flesh. Set cut side up on a roasting tray. Mix the rub ingredients together and spoon onto each aubergine half such that it can seep into the cuts. Roast for 15-20 minutes. Check and return to oven if necessary.
Make the yoghurt dressing by melting butter on the stove until lightly browned, then adding the other ingredients.
Serve the aubergine, dressed with the topping and dolloped with yoghurt.
Also works with courgettes.