Morrocan Spiced Baby Aubergines

December 31, 2013

I served these as part of a little mezze type dinner…

You need;
11/2 tbsp olive oil
6 baby aubergines, halved lengthways
3 tsp Moroccan seasoning
(to make combine 1 tsp of each of the following ground dry spices – cinnamon, coriander,  ginger, cayenne pepper and cumin)
120 ml plain yogurt
4tbsp flat leaf parsley finely chopped plus extra to serve
2 tbsp lemon juice
1/2 long thin red chilli thinly sliced
serve with some flatbreads


1. Heat your oven to 200c and drizzle a baking tray with a little oil then pop in the sliced aubergines, skin down. Sprinkle the seasoning you made over them as evenly as possible and drizzle some more oil over the top.
Roast them for 15-20 minutes or until they are nice and tender.

2. Combine the yogurt, parsley and lemon juice in a bowl.
When the aubergines are done, serve on a plate with the yogurt mix pour over the top and then finish with the chilli and parsley – serve!

– We ate these with the crispy cous cous cakes

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