Roasted aubergine/eggplant with yogurt, feta & white grapes

aubergine rôtie

Ingredients (serves 2)

– 1 aubergine/eggplant
– 125g of yogurt
– 1 small garlic clove
– 100g of feta cheese
– 2 handfuls of white grapes
– a few parsley leaves
– salt, pepper & olive oil


1. Preheat your oven to 200°C. Cut your aubergine/eggplant in half lengthwise and season with a drizzle of olive oil, salt and pepper. Place them on a lined baking sheet, cut sides facing down. Roast for 40 minutes, turning them halfway through cooking.

2. In a bowl, mix the yogurt with a grated garlic clove and 1 tsp of olive oil. Season with salt and pepper to taste then set aside. 

3. Crumble the feta. Rinse the grapes then cut them in half. Rinse and finely chop the parsley.

4. Once the aubergine/eggplant is cooked, let it cool for a couple of minutes then serve with the garlic yogurt sauce, the crumbled feta and the white grapes. Sprinkle the dish with some chopped parsley.

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