Aubergine with Lancashire cheese, walnuts & yogurt
Serves: 4
Prep time: 15 minsTotal time: 
/ Photograph by Laura Edwards
Aubergine with Lancashire cheese, walnuts & yogurt
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
395Kcal
Fat
36gr
Saturates
10gr
Carbs
7gr
Sugars
7gr
Salt
0.46gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- a knob of butter
- 2 good pinches mild chilli powder, plus extra to spinkle
- 100g walnut pieces
- 2 medium aubergines
- 3 tbsp olive oil
- 100g Lancashire or Wensleydale cheese, crumbled
For the dressing:
- 5 tbsp natural yogurt
- 1 tbsp clear honey
- 1 rounded tsp ground cumin
- 2tbsp chopped parsley or mint, or a mixture of the two
Step by step
Get ahead
Toast the walnuts, griddle the aubergines and make the dressing a few hours ahead
- In a small nonstick frying pan, melt the butter with the chilli powder and, when sizzling, add the walnut pieces. Toss for 4-5 minutes or until well toasted and tip into a bowl.
- Preheat the griddle (or barbecue). Trim the aubergines and slice them lengthways into ½ cm slices, then score the flesh on one side.
- Brush the slice with some of the oil and griddle (or barbecue) on both sides over a medium heat, in batches, until soft and browned, Toss in a bowl with the remaining olive oil and season. Arrange on a serving platter.
- Whisk the dressing ingredients together and season. Scatter the aubergine slices with the cheese and walnuts and drizzle with the dressing. Finish with a sprinkle of chilli powder.
