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Roasted eggplant with minty yoghurt


  • Preheat oven to 200°C fan forced (220°C normal).
  • Slice the eggplant, place in an oven tray (skin side down) and lightly score the tops. Drizzle a little oil and seasonings over the top and cook in the oven until tender.
  • Combine the cucumber, yoghurt, lemon juice, mint, seasonings and garlic. Taste for seasoning.
  • Arrange the eggplant on individual plates and sprinkle with a little fresh oil and a generous amount of the yoghurt. Garnish with a sprig of mint and serve as an accompaniment to a simple meat or fish dish with extra yoghurt on the side .


  • 2-3 medium eggplant
  • olive oil
  • sea salt & freshly ground pepper
  • ¼ telegraph (continental) cucumber, finely chopped
  • 1 cup plain yoghurt
  • juice of ½-¾ lemon
  • 3-4 tbsp fresh mint, chopped
  • 2 large garlic cloves, crushed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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