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.
Servings 4
Calories 271 kcal
- 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
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
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.
Serve
Rest for 5 minutes before cutting into squares or wedges.
Serve warm with rocket, a drizzle of olive oil, and lemon wedges.
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