B00CU1W244_EBOK

1 SERVE =
¼ unit dairy
1¼ units vegetables
Eggplant, min
SERVES 4 PREP 10 mins, plus cool
2 eggplants (aubergines),
halved lengthways
4 cloves garlic, 3 halved, 1 crushed
100 g reduced-fat plain yoghurt
finely grated zest and juice of 1 lemon
½ teaspoon ground sumac
or ground cumin
½ teaspoon dried mint
chopped coriander and chopped
green chilli, to serve
1
2
Steaming eggplant is a
using lots of oil, and giv
the yoghurt dressing an
just before serving, as t
yoghurt mixture.
Bring a medium-sized sa
eggplant and halved garl
cook over rapidly boiling
is tender and a skewer ea
from the heat and set asi
Squash the cooked garlic
paste, and place in a bow
sumac or cumin, mint an
with salt and pepper and
is cool, cut it into bite-siz
dressing, chopped corian