This baked aubergine (eggplant) with cumin and yoghurt sauce is a bright, flavorful vegetarian dish. The contrast of silky roasted aubergine, nutty chickpeas and a tangy garlic-lemon yogurt makes this a refreshing and well-balanced recipe that works as a main or an impressive side.
What is special about this baked aubergine dish?
The magic lies in the soft roasted aubergine, the chickpeas’ nutty texture and the warm aroma of cumin combined with fresh lemon, garlic and crisp herbs. Together these elements create a light yet satisfying dish.
This recipe is perfect for warm-weather meals and pairs especially well with grilled meats such as lamb, but it stands beautifully on its own as a vegetarian centerpiece.
At a recent barbecue I served this alongside lamb ribs, chops and skewers. It complemented the meat perfectly and even won over my son, who usually avoids aubergine. Covered in the creamy yogurt sauce it became almost unrecognizable to him—and much enjoyed.
Serving suggestions
- Serve warm or cold;
- an excellent side for grilled meats, especially lamb;
- pair with herby couscous for a fuller plate;
- serves 3–4 as a main or 5–6 as a side, depending on aubergine size and appetites;
- add pomegranate seeds for extra color and a tart contrast;
- use herbs such as coriander/cilantro, dill, parsley, mint or basil;
- if you prefer to swap cumin, try smoked or sweet paprika, za’atar, coriander powder, or a drizzle of lemon with nigella seeds.
Other aubergine recipes you may like:
- Miso aubergines
- Tomato and cheese topped aubergines
- Eggs, spicy lamb koftas and salad boats
- Cauliflower, aubergine and chickpeas salad
Here is the full, easy recipe. Bon appétit!
Baked aubergine with cumin and yoghurt sauce
Equipment
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knife
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chopping board
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ovenproof dish
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glass bowl
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spatula
Ingredients
- 4 aubergines cut in half
- 400 g cooked chickpeas (canned is fine)
- 250 g Greek yoghurt
- 1 teaspoon cumin powder (divided between sauce, aubergine, chickpeas)
- ¼ teaspoon turmeric powder
- 1–2 cloves garlic (crushed)
- 8 cherry tomatoes halved, to serve
- 2 tablespoons coconut or olive oil split between brushing aubergine and cooking chickpeas
- 1 teaspoon salt plus a pinch for the sauce
- ½ lemon juice and zest (preferably unwaxed)
- 4 tablespoons fresh herbs (coriander, parsley, dill, mint or basil)
- ⅕ teaspoon cayenne pepper (optional)
- 1 pinch chilli flakes (optional, for sprinkling or mixing into yoghurt)
Instructions
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Wash aubergines and cut each in half lengthwise. Score the flesh with a criss-cross pattern, sprinkle most of the salt over them (reserve a pinch for the sauce) and set aside for 20 minutes or longer to release excess moisture.
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Make the yoghurt sauce: combine Greek yoghurt with cumin powder, lemon juice, crushed garlic, half the lemon zest (reserve the rest for garnish), freshly ground pepper and a small pinch of salt.
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Prep the chickpeas: drain and rinse canned chickpeas. Heat 1 teaspoon oil in a pan over medium heat, add chickpeas and cook 3 minutes, shaking occasionally. Season with a pinch of salt, a little cumin, turmeric and a touch of cayenne if using, and cook another 3 minutes.
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Preheat the oven to 190°C / 375°F.
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Gently squeeze each aubergine half to remove the released juices, then brush the cut sides with oil and sprinkle with some cumin powder. Arrange on a baking tray lined with paper.
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Roast for 35–40 minutes, until the aubergines are browned and very tender.
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Transfer aubergines to a serving dish, scatter the seasoned chickpeas over them and spoon the yoghurt sauce on top.
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Finish with chopped fresh herbs, a sprinkle of chilli flakes or cayenne if desired, the remaining lemon zest and the halved cherry tomatoes. Serve and enjoy.