Mediterranean Baked Aubergine with Yoghurt and Herbs
A lighter take on a classic aubergine bake – layered aubergine, onions and garlic, bound with eggs and Greek yoghurt, finished with tomatoes and a scattering of cheese. Fresh herbs give it a clean Mediterranean flavour.
Ingredients
- 3 aubergines
- 3 g salt
- 2 onions finely sliced
- 2 cloves garlic crushed
- 1 tomato thinly sliced
- 4 eggs
- 120 g Greek yoghurt
- 40 g flour
- 100 g mozzarella or pecorino lightly grated
- small handful fresh parsley chopped
- few leaves fresh basil or oregano optional
- 2 g salt for seasoning
- 2 g black pepper
- olive oil for frying and greasing the dish
Instructions
Prepare and pre-cook the aubergines
- Slice lengthways or into 1 cm rounds.
- Sprinkle with 3 g salt and leave in a colander for 20–30 minutes. Rinse and pat dry.
- Heat a little olive oil in a pan over medium heat.
- Fry the slices in batches for about 5 minutes per side until golden and softened. Set aside.
Cook the onion and garlic
- In the same pan, gently cook the onions and garlic until soft and just colouring.
Prepare the egg mixture
- In a bowl, whisk together the eggs, Greek yoghurt, flour, parsley (and basil/oregano if using), salt and pepper until smooth.
Assemble the bake
- Heat the oven to 180°C / 350°F.
- Lightly oil a baking dish.
- Layer aubergine slices with the onion and garlic.
- Pour over the yoghurt mixture.
- Arrange tomato slices in a single layer across the top.
- Sprinkle lightly with mozzarella or pecorino.
Bake
- Bake for 35–40 minutes until set and golden on top.
Serve
- Rest for 5 minutes before cutting into squares or wedges.
- Serve warm with rocket, a drizzle of olive oil, and lemon wedges.
Nutrition
Calories: 271kcalCarbohydrates: 27gProtein: 18gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 185mgSodium: 724mgPotassium: 645mgFiber: 7gSugar: 11gVitamin A: 723IUVitamin C: 12mgCalcium: 224mgIron: 2mg
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