*** Thank you Heidi from www.shedlockhome.co.za for this delicious recipe ***
I used a mix of baby tomatoes and some larger varieties, but you could use a combination of what you have. I cut the larger tomatoes in half and placed them in the roasting dish cut side up so that they roasted in the same time frame as the smaller varieties.
No need to peel your aubergines. Most vegetables have such good nutrients just below the skins (like potatoes) so why waste that and besides the skin is fabulous fibre for your gut health. The skins will also soften as they roast.
I don’t bother to salt and drain my aubergines.
Most of them are no longer too bitter.
But if you are concerned about the bitterness of your variety of aubergine or if your aubergine has been picked a little late, then sprinkle the pieces (once cut) with some salt, place them in a colander in your sink for about 20 min to half an hour and then rinse them and pat dry immediately as they are like sponges and you don’t want them absorbing excess water.
The trick to not getting soggy aubergines when you cook them (which is what often puts people off of them) is making sure your oven is super hot when they go in.
That way they blister and caramelise on the outside and stay soft on the inside.
Vegan or Dairy-free: You can substitute out the full-cream plain yoghurt with coconut yogurt and the feta cheese for a vegan/dairy-free feta. The Woolworths dairy-free White Salad Cheese is a good alternative or you could leave the feta out and just adjust the seasoning as the feta adds a saltiness to the dressing.
For the fresh herbs, use what you have in abundance in your garden. I love a combination of a big bunch of coriander with a few mint leaves and a few basil leaves.
Remember to reserve some of your herbs for the topping, along with the crispy onions. This topping provides a nice crunch combined with the smokey roasted veggies and creamy dressing.
Lastly this dish is fabulous served as a main for a vegan or vegetarian meal but it could also be used for a braai side or a Sunday roast accompaniment too.
Serve on a large platter.
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