Aubergine & Yoghurt Salad



2-3 Aubergines, sliced into thick rounds
Extra Virgin Olive oil
Fine Sea Salt
Aphrodite’s Pomegranate Ketchup
1 Clove of Garlic, crushed into a paste
8tbsp Thick Yoghurt
2tbsp Runny Honey
1tsp Chili Flakes
2tbsp Fresh Thyme Leaves
3tbsp Pomegranate Seeds

1. Pre heat the oven to 200°c.

2. Cut the aubergines into 1.5cm thick rounds. Brush one side of the aubergines with Aphrodite’s Pomegranate Ketchup, then brush both sides with extra virgin olive oil.

3. Put on a baking tray, sprinkle with salt and place in the oven to cook for 15-20 minutes until the aubergines are soft and the surface is caramelised.

4. Mix together the crushed garlic, yoghurt and a pinch of salt in a bowl. Place the aubergines on a serving plate, spoon the yoghurt evenly on top of the aubergines. Drizzle over the honey then scatter over the chilli flakes, thyme and pomegranate seeds. Finish with a little drizzle of extra virgin olive oil.

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