New! Eggplant with spiced tomatoes and yogurt view recipe

Eggplant with spiced tomatoes and yogurt

In this high summer dish, pan-fried slices of eggplant are topped with spiced tomatoes that have been barely kissed by heat, until they are on the brink of collapse. The tomatoes become sweet and tangy, with richness from the butter and olive oil (if you’re vegan, just use oil or a vegan butter). The mustard and cumin seeds toast in the oil and butter and become crunchy.

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A plate of roasted eggplant and cherry tomatoes on a layer of yogurt, garnished with fresh mint leaves, on a marble surface. - Hetty Lui McKinnon

Eggplant with spiced tomatoes and yogurt

Serves

Ingredients

2 medium globe or graffiti eggplants (600g / 21-ounces), trimmed and sliced into 1/2-inch / 1cm discs
extra virgin olive oil
Sea salt and black pepper
450 g cherry grape or sungold tomatoes, halved
30 g vegan or dairy butter, salted or unsalted
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon red chili (pepper) flakes
20 curry leaves optional, but recommended
2 teaspoons red wine vinegar
1 teaspoon sugar
Handful of mint leaves, to serve

Garlicky yoghurt

140 g non-dairy or dairy yoghurt
1 garlic clove, grated
1 tablespoon extra virgin olive oil
Sea salt and black pepper

Instructions

Place the eggplant slices onto a large cutting board, drizzle with a little olive oil and, using your wings, spread the oil to coat the surface. Flip the eggplant over and repeat with the oil.
Heat a large skillet on medium high heat for 2 minutes. Working in batches, add the eggplant in a single layer, season with sea salt and black pepper, reduce heat to medium and cook until golden, 3 to 4 minutes. Flip the eggplant over and cook for another 3 to 4 minutes, until golden and completely tender. Remove from the pan and set aside.
Leave the pan on medium heat. Drizzle with 1 tablespoon of olive oil and add the butter Once it has almost melted, add the mustard seeds, cumin, chili flakes and bloom until the seeds begin to pop and it smells fragrant. Add the tomatoes and curry leaves, if using, and season with 1/2 teaspoon of salt and a big pinch of black pepper. Toss for 2 minutes, until the tomatoes are just starting to collapse. Reduce heat to low, add the vinegar and sugar and toss for 30 seconds. Turn off the heat.
To make the garlicky yoghurt, combine the yoghurt, garlic, and olive oil in a bowl and stir to combine. Season with sea salt and black pepper.
To serve, divide the yoghurt between four plates or shallow bowls, spreading is across the surface. Top with eggplant slices and divide the tomatoes across each portion. Season each with sea salt and black pepper, and top with mint leaves. Eat as is, or with bread.