About this recipe:Flavoursome spoonfuls of yoghurt, tomato and toasted cumin seeds make a tasty partner for slices of smoky aubergine grilled with very little fat.
600 g (1 lb 5 oz) aubergines
2 tablespoons olive oil
2 teaspoons cumin seeds
100 g (3½ oz) canned chopped tomatoes
100 g (3½ oz) low-fat natural yoghurt
Salt and black pepper
To garnish: fresh coriander leaves
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Method Prep:10min › Cook:15min › Ready in:25min
Heat a ridged, iron grill pan over a medium-high heat. Cut the aubergines widthways into 12 thick slices, discarding the ends. Lightly brush both sides of each slice with oil and cook for 3-4 minutes on each side until the flesh is soft when pierced. Alternatively, you can cook the aubergine slices under a hot grill.
Set the cooked aubergine slices aside to cool: they taste best at room temperature.
Meanwhile, heat a small frying pan over a high heat. Dry-fry the cumin seeds for a few seconds, or until they turn dark brown. Remove them from the pan immediately and set aside. When they are cool, grind them to a powder in a spice mill or with a pestle and mortar.
Put the tomatoes in a saucepan and cook over a medium heat for 3-4 minutes, stirring occasionally, until they are reduced to a thick sauce, then set this aside to cool.
When the tomato sauce has cooled, add the ground spice and yoghurt, mix together and season to taste. If you have time, chill the sauce a little.
To serve, lay three slices of the chargrilled aubergine on each of four plates and add a spoonful of the tomato and yoghurt sauce along the side of each. Garnish with a few fresh coriander leaves and serve.
Ridged, iron grill pans are especially good for cooking aubergine, which otherwise soaks up oil like a sponge.
My partner is an aubergine lover and this sounds lovely - just an idea to reduce the fat even more I always cook my aubergine sliced on the 'lean mean griller' it works perfectly without any oil. - 14 Feb 2012