Ingredients:
2 eggplants
¾ cup plain Greek-style yoghurt
1 tablespoons lemon juice
1 garlic clove, crushed
¼ teaspoon sea salt
2 tblspns fresh parsley, chopped
Drizzle olive oil
Turkish bread
Method:
Place the eggplants into a baking tray and cook at 180° for 60 minutes, turning halfway through. They should be wrinkled all over and very tender. Transfer to a plate and allow to cool. Alternatively, heat a barbecue plate on high then reduce heat to low. Cook eggplant, turning occasionally, for 45 minutes or until browned all over and tender. Once cooled, remove the skin and roughly chop flesh. Place eggplant flesh, yoghurt, lemon juice, garlic and salt into a bowl. Stir to combine. Drizzle with the olive oil, sprinkle with parsley and serve with Turkish bread.
Serves: 4-6
Note:
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