B00CU1W244_EBOK

gplant, mint and coriander salad
10 mins, plus cooling time COOK 8 mins
aming eggplant is a simple way to cook it without
ng lots of oil, and gives a silky smooth texture. Prepare
yoghurt dressing and eggplant, then mix them together
t before serving, as the eggplant will discolour the
hurt mixture.
g a medium-sized saucepan of water to the boil. Place the
plant and halved garlic cloves in a steamer basket, cover and
k over rapidly boiling water for 7–8 minutes until the eggplant
nder and a skewer easily passes through the flesh. Remove
the heat and set aside to cool.
ash the cooked garlic cloves with the back of a knife to a
te, and place in a bowl with the yoghurt, lemon zest and juice,
ac or cumin, mint and crushed raw garlic. Season to taste
salt and pepper and mix well to combine. When the eggplant
ool, cut it into bite-sized pieces, then mix through the yoghurt
ssing, chopped coriander and chilli and serve.