Aubergine yoghurt with spice-crusted eggs

- Serves: 2
- Prep: 5 mins
- Cook: 45 mins
Ingredients
- 2 aubergines
- 5 tbsp plain yoghurt
- 1 garlic clove, peeled and crushed
- Juice of half a lime or lemon
- 1/2 tsp chilli flakes
- 1 heaped tbsp fresh mint, finely chopped
- 2 heaped tbsp fresh coriander, finely chopped
- Salt
- 2 tbsp za'atar spice mix
- 2 large British Lion eggs
- 2 pitta breads, warmed
Method
- Poke the aubergines all over with a fork or knife. Place into a roasting dish and roast for 30-40 minutes until completely softened. Leave to cool before cutting in half, scooping out the flesh and discarding the skins. Roughly chop the flesh into small pieces then place into a bowl.
- Add the yoghurt, garlic, lime juice, chilli flakes, fresh mint and coriander into the bowl of aubergine and stir together. Taste and season with salt as preferred. Place into a serving dish.
- Bring a small pan of water to the boil then turn the heat down to low. Lower in the eggs and let cook for 5 minutes. Remove the eggs from the water and place into a bowl of cold water until cool enough to handle. Tap the eggs on a surface to crack the shell then carefully peel off and discard.
- Place the za’atar into a small, wide bowl and roll the peeled eggs in it to coat. Cut in half and place onto the aubergine yoghurt then sprinkle with a pinch of salt.
- Serve immediately with warm pitta breads.
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
388 | 55.1g | 22.5g | 10.4g | 3.6g | 1.5g |
Click on the stars to rate this recipe:
You might also like

Falafel Scotch eggs
Enjoy delicious falafel Scotch eggs. Serve the eggs warm or cold with salad leaves.

Gizzi Erskine's Keralan egg curry
Lovers of authentic Indian cuisine will know that curries can take some time to prepare – well, with Gizzi...