Aubergine with yogurt and pesto

Aubergine with yogurt and pesto. Great as a starter, side dish, or main if you’re cutting down on meat.

Aubergine with yoghurt and pesto, Recipes, Travel, Lifestyle by Blondelish


Nowadays, consuming local seasonal food has become a luxury. We all know seasonal fruits and veggies are the most delicious, especially if they’re fresh from local producers. But due to lack of time, we find it easier shopping at our nearest superstore, just because it’s more comfortable to find most of the stuff we need, clustered in one place. They are also inexpensive because it’s cheaper to grow veggies that are anything but natural and organic.

Quality though often lies in the organic food that we find at small producers. Whenever you speak to them you feel that they are passionate about their products. And that’s how you know you get quality for what you pay. Prices may be slightly higher than the ones we find in superstores, but I am hoping that will change soon and that more and more superstores will start to offer locally grown fruits and veggies.

On top of all that, shopping from small producers makes the experience more personal and I truly like that. You get to know the product and you get to know who and how he makes it.
So I guess this is the nowadays luxury when it comes to food. Cooking food that we give to our children or share with family, with natural organic ingredients.

So that’s what I did today when I brought home two fat aubergines straight from Borough Market. I wanted to cook them quickly but make them special somehow. And I actually succeeded. Oh, they were so good…. It was a crazy delicious dish that I cooked in no time. I loved it so much that I will make more of it these coming days. Instead of the aubergine, you can use any veggie that can be sizzled on a hot cast iron pan (like zucchini).

In regards to the pesto, I told you all about it here. It’s full of flavor and it goes perfectly with the yogurt.

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5 from 2 votes

Yogurt Pesto Aubergine

Aubergine with yogurt and pesto. Great as a starter, side dish, or main if you're cutting down on meat.
Course Appetizer, Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 581kcal
Author Mihaela


  • 2 aubergines
  • 4 tbs olive oil
  • (150g) greek yoghurt
  • 4 tbs pesto sauce
  • half of pomegranate


  • Slice the aubergines thickly (about 1cm thick)
  • Pour olive oil on them, sprinkle sea salt and stir them well.
  • Roast the aubergine slices in a pan for about 4 minutes on each side, until golden.
  • Place them nicely on a plate and then put yoghurt on them.
  • Add a few tbs of pesto.
  • Sprinkle the pomegranate seeds, to get a delicate taste and a crispy texture


Calories: 581kcal | Carbohydrates: 45g | Protein: 15g | Fat: 41g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 319mg | Potassium: 1321mg | Fiber: 17g | Sugar: 29g | Vitamin A: 713IU | Vitamin C: 17mg | Calcium: 179mg | Iron: 2mg
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