Baked Aubergine with Garlic & Cumin Yoghurt
200g FAGE Total
2 large aubergines
4 tbsp olive oil
Handful of coriander and mint leaves
75g feta cheese, crumbled
25g toasted pine nuts
1 tsp cumin powder
1 small garlic clove, finely chopped
- Preheat the oven to 200C / Fan 180C, Gas Mark 6. Slice both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil, then sprinkle with 1 teaspoon of salt and some freshly ground black pepper. Place on a baking tray and roast in the oven for 40 minutes, or until the flesh is cooked through, and turns a golden brown.
- In a bowl, mix together the yoghurt with the cumin and garlic, then season to taste. When ready to serve, (either warm or cold), divide the feta, herbs and pine nuts on top of each aubergine and finish with a big dollop of yoghurt.