Aubergine wedges with lime and pistachio crumb

Don’t scrimp on the olive oil, because you want to ensure your aubergines cook through and are soft and buttery inside – a lot will stay in the pan or drain off once cooked. I used baby aubergines because my greengrocer had them but normal ones will do.

Serves 4 as a side

3 medium aubergines
3 tbsp olive oil
100g shelled, unsalted pistachios
Zest of 2 limes
Salt

For the yoghurt
250ml thick Greek yoghurt
Juice of 2 limes
1 pinch sumac

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.

Toast the pistachios, then chop and mix with the lime zest and a pinch of salt.

Mix the lime yoghurt ingredients in a small bowl.

Serve the aubergine wedges topped with the lime yoghurt and scattered with the chopped pistachios.

IMAGE: Matt Russell