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Colourful, refreshing and so satisfying, this fragrant aubergine salad with curry yoghurt, chilli and pine nuts is aubergenius!



Total time

30 minutes


Sides, Lunch


  • 3 ferm aubergines (eggplants)
  • olive oil ((divided))
  • 3 tbsp Greek yoghurt
  • 1 tsp curry powder
  • ½ clove garlic (finely chopped or grated)
  • ½ red chilli (finely sliced)
  • 1 tbsp pine nuts (roasted for a few minutes in a dry pan )
  • coriander (Chopped, to serve)
  • salt, pepper


  1. Pre-heat the oven to 200°C (gas mark 6).
  2. Cut the aubergines into 1cm thick slices and brush both sides with olive oil, then sprinkle with salt and pepper.
  3. Spread the aubergine slices onto a baking tray and bake for 30 min (or until golden brown).
  4. In a small bowl, mix together the Greek yoghurt, curry powder and chopped garlic. Season with salt and pepper.
  5. To serve, layer the aubergines onto a large plate, drizzle with the curry yoghurt dressing, sprinkle with the toasted pine nuts, sliced red chilli and chopped coriander.
  6. View the recipe instructions at Cake and Whisky

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