This dish is one of my mother’s favourites. The garlic, aubergine, parsley and olive oil combination is a traditional and classic combination in Palestine. We have added the feta yoghurt to this traditional dish to make it a whole lunch that you only need mint tea and warm bread to make perfect. the aubergines are traditionally deep-fried, but we increasingly bake in the oven- its easier and healthier as i work to shift the baby weight!
2 large aubergines (you can also see in the photo that i used a courgette- just as i had it in the fridge)
500g natural yoghurt
1 tbsp dried mint, crushed
1 tsp salt
3 garlic cloves
small handful of curly leaf parsley, finely chopped
a few mint leaves, torn
extra virgin olive oil
preheat your oven to 190c
slice your aubergines thickly- at least 1 cm thick. coat in oil and salt and lay flat on a baking sheet. put in the hot oven for 20-25 minutes. you want them browned and soft- not black and dry. (you can deep fry if you prefer (make sure you drain on kitchen paper if you do)- it is very very tasty!)
in a food processor add the yoghurt, feta and salt and whizz until creamy, but still textured and spread over your serving plate. sprinkle over the crushed dried mint.
once the aubergines are cooked, place over the feta yoghurt mixture (and the crushed mint) in one layer.
finely chop the garlic and parsley together. and sprinkle over the aubergines.
tear over the fresh mint leaves and drizzle with extra virgin olive oil. serve with warm bread and sweet mint tea. salata arabia is a perfect accompaniment too.