CookEat Recipe
Grilled Artichoke and Aubergine with Dill
Grilled artichoke hearts and roasted aubergine are folded with cucumber, dill and a mixture of Greek and natural yogurt. Serve on crisp baguette toasts.
Method
Steps
Step 1
Heat the oven to 200°C. Dice the aubergine into 1 cm pieces, toss with 1 tablespoon olive oil and roast for 20–25 minutes until tender.
Step 2
Use canned artichoke hearts in water, weighed after draining. Pat dry, halve and brush with 1 tablespoon oil. Grill on a hot grill pan for 2–3 minutes per side until lightly coloured.
Step 3
Wash and finely dice the cucumber, removing the wet seed core. Chop the washed dill and stir with both yogurts. Fold through the warm aubergine and artichoke off the heat.
Step 4
Slice the baguette thinly, brush with the remaining tablespoon oil and toast at 200°C for 5–8 minutes. Spoon the vegetable and yogurt mixture onto the toasts and divide into eight small portions. Serve immediately.
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