Name: Aubergine yoghurt with spice-crusted eggs
Prep time: 5 min
Cook time: 45 min
Yield: 2
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

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.