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Eggplant and yoghurt toasts

The secret here is to be thorough in cooking the eggplant - make sure it's completely giving.

You'll need

2 large eggplants ½ loaf Turkish bread, thickly sliced For brushing: olive oil 1 tsp cumin seeds 2½ tbsp thick natural yoghurt 1 tsp tahini To serve: juice of 1 lemon, plus extra wedges 1 garlic clove, crushed 1 tbsp each torn mint and dill To serve: sumac (optional) and extra-virgin olive oil


  • 01
  • Preheat oven to 200C. Cook eggplant over a naked flame or on a barbecue, turning occasionally, until blackened and very soft (10-15 minutes). Cut a slit down each eggplant, open out the halves and set aside in a colander to cool and drain briefly .
  • 02
  • Meanwhile, brush Turkish bread with oil and bake, turning once, until golden (8-14 minutes).
  • 03
  • Dry-roast cumin seeds until fragrant (20-40 seconds), then finely crush with a mortar and pestle. Combine in a bowl with yoghurt, tahini, lemon juice and garlic, then season well with sea salt flakes and finely ground black pepper.
  • 04
  • Scoop out eggplant flesh, chop it and place on a plate. Spoon yoghurt mixture on top and scatter with herbs and sumac to taste. Drizzle with olive oil and serve with toasted Turkish bread and lemon halves to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2014

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