food for thought
Aubergine Wedges With Lime and Pistachio Crust
Anna Jones is a cook and writer best known for her modern vegetarian recipes and bestselling book, A Modern Way to Eat.
Anna believes that vegetables should be put at the centre of every table, and is a regular contributor of recipes for The Guardian newspaper.
The Aubergine Wedges are the perfect summer accompaniment for a barbecue, or try paired with a simple salad for a delicious plant-based lunch.
(Image: Matt Russel)
3 medium aubergines
3 tbsp olive oil
100g shelled, unsalted pistachios
Zest of 2 limes
250ml thick Greek yoghurt
Juice of 2 limes
1 pinch sumac
1. Cut the aubergines lengthways into six to eight wedges (see picture), depending on their size. In a large, nonstick frying pan, heat the oil and fry the aubergines in batches, turning carefully. Once each batch is golden all over, set aside on a roasting tray and keep warm in the oven while you fry the rest.
2. Toast the pistachios, then chop and mix with the lime zest and a pinch of salt.
3. Mix the lime yoghurt ingredients in a small bowl.
4. Serve the aubergine wedges topped with the lime yoghurt and scattered with the chopped pistachios.
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