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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
  • olive oil
  • 3 tbsp Greek yoghurt
  • 1 tsp curry powder
  • 0.5 clove garlic
  • 0.5 red chilli
  • 1 tbsp pine nuts
  • coriander
  • 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.