Ryan Reynolds and Blake Lively’s first date sounds adorably awkward
Ryan Reynolds and Blake Lively’s first date sounds adorably awkward

Lauren Heskin

7 brilliantly uplifting films worth watching this weekend
7 brilliantly uplifting films worth watching this weekend

Jennifer McShane

Sea swimming essentials every first-timer should have on their list
Sea swimming essentials every first-timer should have on their list

Sarah Finnan

Calling all biscuit lovers! We’re giving away a hamper of Maltesers biscuits
Calling all biscuit lovers! We’re giving away a hamper of Maltesers biscuits

Lauren Heskin

Would you tell a friend if they’d gone overboard with Botox or fillers?
Would you tell a friend if they’d gone overboard with Botox or fillers?

Amanda Cassidy

What to make this weekend: A grown-up ice-cream sundae
What to make this weekend: A grown-up ice-cream sundae

Meg Walker

How to stop procrastinating what you know you have to face
How to stop procrastinating what you know you have to face

Niamh Ennis

Step off the hamster wheel of dieting: an in-depth guide to intuitive eating
Step off the hamster wheel of dieting: an in-depth guide to intuitive eating

Melanie Morris

Ouai x Byredo is back with more scented haircare
Ouai x Byredo is back with more scented haircare

Holly O'Neill

This recently renovated Ranelagh home is on the market for €1.25 million
This recently renovated Ranelagh home is on the market for €1.25 million

Megan Burns

Image / Editorial

Midweek Veggie Dish: Baked Aubergine Boats With Mint Yoghurt


by Meg Walker
28th Feb 2018
blank

This is a traditional village method of cooking aubergines. When the communal oven was fired up for bread, villagers would often put in vegetables, a piece of meat, or a stew to profit from the heat. Although many villagers now have simple gas or electric ovens, the tradition still carries on in some regions, and I have enjoyed these hot, freshly baked aubergines with a garlicky tomato sauce and with melted goat’s cheese, but my favourite way is with cool, creamy garlic-flavoured yoghurt spiked with fresh mint and eaten with a spoon like a melon.

Serves 4

Ingredients
6 baby or 2 long, slim aubergines
1-2 tbsp olive oil
sea salt and freshly ground black pepper
500ml thick, creamy yoghurt
2 garlic cloves, crushed
a bunch of fresh mint leaves, finely chopped (reserve some for garnishing)
2 tbsp fresh pomegranate seeds

Method
Preheat the oven to 200°C/gas mark 6.

Cut the aubergines in half, lengthways, right through the stalks and place them on a lightly oiled baking dish or sheet. Brush the tops with some olive oil, sprinkle with salt and pepper, and place them in the preheated oven for 25 minutes.

Using your fingers, lightly press down the middles of the aubergines if the flesh is soft enough, brush with oil again, and return them to the oven for 15 minutes, until the flesh is soft and nicely browned.

Meanwhile, beat the yoghurt with the garlic in a bowl and season well with salt and pepper. Beat in most of the mint.

Take the aubergines out of the oven and arrange them on a serving dish. Using a sharp knife, make two or three criss-cross incisions into the flesh and press down the middle to form a hollow for the yoghurt. Spoon the yoghurt into each one and garnish with the reserved mint and pomegranate seeds.

Serve immediately, while the aubergines are still hot, and eat them with a spoon, scooping out the flesh with the yoghurt, leaving the skin behind.

Extracted from Mezze: Small Plates to Share by Ghillie Basan (Ryland Peters & Small, approx €8). Photograph by Jan Baldwin.

 

Also Read

blank
EDITORIAL
Emerging after the pandemic: ‘There’s an awkwardness to my interactions, like I’ve forgotten how to socialise’

In just a few months, human contact became one of the most feared gestures. Being around people we loved was...

By Amanda Cassidy

blank
EDITORIAL
This is what happens when you hypersexualise young girls growing up

Who is demanding the fetishization of young girls anyway?”When I was working in my early twenties, and even my late...

By Amanda Cassidy

blank
EDITORIAL
‘Why do we keep snatching normality away from our children?’

This summer the government will allow my children into a bar, but not to their gymnastics camp. Amanda Cassidy on...

By Amanda Cassidy

house for sale in Rathmines
EDITORIAL
This beautifully finished end of terrace on Rathmines Road is on the market for just over the million mark

Built around 1860, the Victorian house for sale in Rathmines has all of the period features you would expect with...

By Lauren Heskin

toxic
EDITORIAL
How to let go of toxic people, and the signs to recognise

By Niamh Ennis

blank
EDITORIAL
The Howth train attack represents a lawlessness that makes me fear for my daughters

I fear the true fallout of Covid on our cities is just getting started, writes Amanda Cassidy As the pandemic...

By Amanda Cassidy

Nóra Quoirin
AGENDA, EDITORIAL
Inquest ruling changed to open verdict in Nóra Quoirin’s death

A Malaysian judge has overturned an inquest verdict of misadventure in the death of 15-year-old Nóra Quoirin, changing it to...

By Jennifer McShane