Serves: 8 person(s)
Preparation Time: 15 mins
Cooking Time: 0 mins
Inspired by the Middle Eastern dish, this healthy version has less fat but plenty of flavour. Serve with toasted pita bread.
1 large eggplant
2 cloves garlic, crushed
1/2 cup reduced-fat plain yoghurt
2 Tbsp tahini or extra yoghurt
1/4 cup flat parsley or coriander, finely chopped
2 Tbsp lemon juice
1/2 tsp ground cumin
If you have a gas cooker, roast the eggplant over an open flame, turning frequently until skin is black and flesh soft. Cool and then remove skin by rinsing under running water. Otherwise place whole eggplant into microwave and cook on high for about ten minutes or until soft.
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