Makes 2 1/2 cups
Ingredients
1kg eggplant
1/2 cup plain Greek-style yoghurt
2 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, crushed
1/4 teaspoon sea salt
Chopped fresh parsley and olive oil, to serve
Method
1. Heat a barbecue plate on high. Reduce heat to low. Cook eggplant, turning occasionally, for 45 minutes or until browned all over and tender. Transfer to a plate. Cover with foil. Stand for 10 minutes or until cool enough to handle.
2. Remove and discard skin from eggplant. Roughly chop flesh. Cool completely.
3. Place eggplant flesh, yoghurt, lemon juice, tahini, garlic and salt in a bowl. Stir to combine. Serve with parsley and oil.
Notes
For a smoother texture, mash eggplant.
Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.
Source
Super Food Ideas - November 2010, Page 74
Recipe by Emma Braz
Ingredients
1kg eggplant
1/2 cup plain Greek-style yoghurt
2 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, crushed
1/4 teaspoon sea salt
Chopped fresh parsley and olive oil, to serve
Method
1. Heat a barbecue plate on high. Reduce heat to low. Cook eggplant, turning occasionally, for 45 minutes or until browned all over and tender. Transfer to a plate. Cover with foil. Stand for 10 minutes or until cool enough to handle.
2. Remove and discard skin from eggplant. Roughly chop flesh. Cool completely.
3. Place eggplant flesh, yoghurt, lemon juice, tahini, garlic and salt in a bowl. Stir to combine. Serve with parsley and oil.
Notes
For a smoother texture, mash eggplant.
Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.
Source
Super Food Ideas - November 2010, Page 74
Recipe by Emma Braz
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