CookEat Recipe
Cucumber and Aubergine Yogurt Sauce
Roasted cucumber and aubergine are cooled before being blended with Greek yogurt and natural yogurt. Parsley, black pepper and red wine vinegar season this pale, pourable sauce.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 180 ml of the listed water for blending.
Step 2
Peel the cucumber, remove very large seeds and dice the flesh. Trim and peel the raw aubergine, then cut the flesh into 1 cm cubes. Wash, dry and finely chop fresh parsley leaves; discard coarse stems. The generic herbs here are fresh parsley leaves. Use ground black pepper; measure before adding.
Step 3
Toss the diced cucumber and aubergine with half the olive oil. Roast on a lined tray at 200°C for 25–30 minutes, stirring once, until the aubergine is soft throughout.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared cucumber, aubergine, black pepper, Greek yoghurt, red wine vinegar, fresh parsley leaves, natural yoghurt in a blender with the remaining half of the olive oil. Add the 180 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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