This is a light dish that hits the spot. Roasted aubergine mixed with a few spices to perk it up, which then goes on top of a light and fluffy omelette. Have half each as a snack with someone or eat the whole thing for dinner! Whatever way you choose is up to you. Add a little feta or an extra drizzle of yogurt to complete it.

Ingredients Makes 1

  • 3 medium eggs
  • 2 tsp yogurt
  • Small handful of cheddar cheese
  • ½ a large aubergine
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • ½ tsp ground fenugreek
  • Fresh coriander to garnish
  • Salt and pepper to taste
  • A sprinkle of feta or drizzle of yogurt to finish



  1. Preheat the oven to gas mark 6/200°C/400°F.
  2. Cut the aubergine roughly into 1cm cubes. Mix with the spices, seasoning and a little oil and roast for 10 – 15 minutes. Until soft.
  3. Whisk the eggs with the yogurt with a little salt and pepper. Heat a little oil into a frying pan and spread it around. On a medium heat, add the egg mixture. After a few minutes, add the cheddar cheese. Once the bottom has slightly started to colour, finish off under the grill.
  4. Serve the omelette with the roasted aubergine and either a little more yogurt or feta cheese and garnish with fresh coriander.


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