Roasted Aubergine with Mustard Oil and Green Yoghurt

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Aubergine is one of those vegetables that takes on an entirely different character depending on how you cook it. In Indian kitchens, it finds its way into everything from smoky bharta to richly spiced curries, but I love what happens when it’s roasted until the flesh turns soft and almost buttery, while the edges develop a golden char.

This Mustard Oil Roasted Aubergine with Green Yoghurt takes a slightly different approach to those familiar Indian flavours. Widely used in Bengali and other regional Indian kitchens, mustard oil brings its characteristic pungency and peppery warmth to the spiced yoghurt marinade, which clings to the aubergine as it roasts. A generous coating of sesame seeds adds a delicate crunch, giving each wedge some texture against the tender flesh.

What really brings the dish together, though, is the green yoghurt underneath. It’s a thick, creamy base with just enough heat and acidity to complement the warm aubergine. Served together on a platter, the contrast is as appealing to eat as it is to look at.

It’s the sort of dish that makes a striking centrepiece for a vegetarian table, whether you’re entertaining or simply want to make something special for dinner.

Why You’ll Love This Recipe

• Versatile on the table. The wedges hold their shape, so the dish works as a starter, a side dish or a vegetarian main.
• Two elements in one dish. The roasted aubergine and green yoghurt are equally good in their own right. You can use the yoghurt as a dip with flatbreads or serve it alongside other grilled vegetables.
• Easy to prepare ahead. Most of the work happens in the oven. The green yoghurt can be made in advance and kept chilled, and the marinade can be prepared ahead too, leaving just the roasting and assembly before serving.

What You’ll Need

For the Roasted Aubergine and Marinade

• Aubergines. Choose medium-sized, firm aubergines with smooth, glossy skin. They should feel heavy for their size and have no soft spots.
• Mustard oil. Brings a distinctive pungency and peppery warmth to the marinade. Use edible mustard oil suitable for cooking.
• Thick Greek yoghurt. Forms the creamy base of the marinade and helps the spices cling to the aubergine. Full-fat yoghurt works best.
• Turmeric powder. Adds an earthy undertone and a warm golden colour.
• Red chilli powder. Brings heat to the marinade, so use more or less depending on your chilli powder.
• Lime juice. Adds acidity and balances the richness of the yoghurt and mustard oil.
• Honey. A touch of sweetness rounds out the sharper flavours and encourages browning during roasting.
• Asafoetida (hing). Just a pinch adds a savoury depth. It has a strong aroma, so a little goes a long way.
• Garlic and ginger. Freshly grated is best, as both blend easily into the marinade and distribute evenly over the wedges.
• Salt. To season the marinade.
• Vegetable oil. For lightly oiling the baking tray and helping prevent the aubergine from sticking.

For the Coconut-Peanut Green Yoghurt

• Greek yoghurt. Use thick, full-fat yoghurt to create a creamy base that holds its shape beneath the roasted aubergine.
• Fresh grated coconut. Adds a gentle sweetness and body to the green yoghurt. Frozen grated coconut works well too, once thawed.
• Roasted peanuts. Bring nuttiness and help thicken the sauce. Choose unsalted peanuts so you can control the seasoning.
• Fresh coriander. Use both the leaves and tender stems for a vibrant green colour and fresh, herbaceous flavour.
• Green chillies. Add a fresh, sharp heat. Adjust the quantity to your preference.
• Lime zest and juice. The zest brings fragrance, while the juice adds brightness.
• Neutral oil. Helps bring the ingredients together into a smooth paste. A small amount of mustard oil is another option for a more pronounced flavour.
• Salt. To bring the flavours together.

For the Sesame Finish

• Sesame seeds. Add a delicate, nutty crunch to the roasted wedges. White sesame seeds work well, allowing the golden colour of the aubergine to show through.

For Serving

• Lime and fresh mint. A few slices of lime and some torn mint leaves add colour and freshness to the platter. A squeeze of lime over the hot aubergine at the table brightens the whole dish.

How To Make It

Prepare the aubergines. Preheat the oven to 200°C (180°C fan). Cut each aubergine in half lengthways, then slice each half into 3–4 long wedges.

Whisk together the marinade. In a large bowl, combine the mustard oil, Greek yoghurt, turmeric, red chilli powder, lime juice, honey, hing, grated garlic, ginger and salt. Whisk until smooth and well combined.

Coat and roast. Reserve some of the marinade for the second coating, then generously coat the aubergine wedges with the rest. Lightly grease a baking tray with vegetable oil and arrange the wedges in a single layer, leaving a little space between them. Roast on the middle shelf for 15 minutes.

Flip, brush and add the sesame. Remove the tray from the oven and carefully turn the wedges. Brush with the reserved marinade, then either dip the coated sides into sesame seeds or sprinkle them generously over the top. Return to the oven for another 12–15 minutes, until the aubergine is tender throughout, golden brown and lightly caramelised around the edges.

Prepare the green yoghurt. While the aubergine roasts, add the grated coconut, roasted peanuts, fresh coriander, green chillies, lime zest, lime juice, salt and 1 tablespoon of the Greek yoghurt to a food processor. Blitz until finely blended, then gradually drizzle in the oil through the feed tube while the motor is running. Alternatively, use a stick blender, adding the oil gradually as you blend. Transfer the mixture to a bowl and gently fold in the remaining Greek yoghurt until evenly combined. The finished green yoghurt should be smooth, soft and spoonable, but thick enough to hold its shape beneath the aubergine.

Bring it all together. Spoon the green yoghurt onto a wide serving platter, spreading it into generous swoops with the back of a spoon. Arrange the hot, sesame-crusted aubergine wedges over the cool yoghurt. Finish with a few lime slices and fresh mint leaves, and serve immediately.

Helpful Tips and Tricks

• Don’t be put off by the smell of mustard oil. It is sharp and pungent in the bowl, but it mellows as the aubergine roasts, leaving a warm, peppery flavour rather than a harsh one.
• Keep the wedges evenly sized. Aim for wedges of roughly the same thickness so they roast evenly. Larger or thicker wedges may need a few extra minutes in the oven, while thinner ones will cook faster. The aubergine should be completely tender in the centre, with golden, lightly caramelised edges.
• Don’t overcrowd the baking tray. Give the wedges enough room for hot air to circulate. If they’re packed too closely, they’ll steam rather than roast, and you won’t get those golden, caramelised edges.
• Coat the aubergine well, but don’t drown it. You want a good coating that clings to the flesh without pooling on the tray. Too much marinade can make the wedges soggy and stop them browning.
• Watch the sesame seeds towards the end. They toast quickly at high temperatures. If they’re browning faster than the aubergine, loosely cover the tray with foil for the remaining cooking time.
• Keep the green yoghurt thick. Use thick, set Greek yoghurt rather than a runny variety. The consistency is important because it needs to hold the roasted aubergine wedges without spreading across the platter.
• Let the aubergine rest briefly. A minute or two out of the oven stops the heat thinning the yoghurt too quickly, while keeping the wedges warm.
• Assemble at the last minute. The green yoghurt can be made ahead and refrigerated, but keep the components separate until serving to preserve the contrast between warm aubergine, cool yoghurt and sesame crust.

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If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook  where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.