Roasted aubergines with chilli pesto and yoghurt

Mmm roasted aubergines with chilli pesto and yoghurt – it just sounds enticing and exciting before you’ve even eaten it. Aubergines are like vegetarian steak, the texture is beautiful, firm but silky, and it holds other flavours really well. Every mouthful of this made me swear with delight, good job I was eating on my own really. The cool creaminess of the yoghurt with the spice of the chilli and the silkiness of the aubergine and the sharpness of the tomato and the saltiness of the salt….. Sex on a plate.
Serves: 1 • Prep time: 10 mins • Cook time: 25 mins • Easy 
  • 1 firm shiny aubergine, halved lengthways
  • olive oil
  • sea salt
  • 1 large ripe tomato, thickly sliced
  • 3-4 tsp chilli pesto, Mr Organic is fine
  • a few sun dried tomatoes
  • 2 heaped dessert spoons of Greek yoghurt
  • a few fresh basil leaves a few chilli flakes
  • this is also good with a few toasted pine nuts, just I didn’t have any in stock!
Heat the oven to 190 degrees F.

Make criss crosses in the aubergine flesh and drizzle over olive oil so it goes into the cuts, sprinkle with salt then arrange the tomato slices all around, they cook in the olive oil run-off. Roast for about 20-25 mins til softened and until the aubergine is golden.

Arrange the aubergines on a plate and place the tomatoes on top. Add the yoghurt and scatter over the chilli flakes.

Briefly heat the pesto in a small saucepan and drop some over the aubergines. Add the basil leaves and serve.
Nutrition info
The skins of aubergines hold a really powerful phytonutrient called Nasunin which is especially beneficial to brain cell membranes. Tomatoes are a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar. Greek yoghurt provides calcium for good nerve function, health teeth and bones, as well as providing probiotics to support healthy gut function.

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