CookEat Recipe
Grilled Choy and Aubergine with Yogurt
Grilled choy, roasted aubergine and steamed broccoli are folded through yogurt seasoned with sesame oil and light soy sauce. Serve with grilled pita and lemon wedges.
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. Wash and cut the broccoli into small florets; place in a steamer basket above the measured 500 ml boiling water and steam for 4–5 minutes until just tender.
Step 2
Wash the choy, keeping the bases attached, and halve lengthways. Brush with 1 tablespoon olive oil and grill on a preheated grill pan over medium-high heat for 3–5 minutes per side until the stems are tender. Chop into bite-size pieces.
Step 3
Stir the sesame oil and light soy sauce into the yogurt. Wash and cut the lemon into wedges. Split the pita, brush with the remaining tablespoon olive oil and grill for 1–2 minutes per side, then cut into wedges.
Step 4
Leave the hot vegetables off the heat for 3 minutes, fold through the seasoned yogurt and divide among four plates. Serve immediately with the pita and lemon wedges.
Cooked it? Rate it.
Cooked 7 times