Aubergine yoghurt with spice-crusted eggs

Aubergine yoghurt with spice-crusted eggs
  • Serves: 2
  • Prep: 5 mins
  • Cook: 45 mins


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately with warm pitta breads.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
388 55.1g 22.5g 10.4g 3.6g 1.5g

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3.9 / 5 rating (28 votes)

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