Yield: 1 servings
|4 tablespoons||Olive oil|
|1½ cup||Plain milk yoghurt|
|2 tablespoons||Olive oil; extra|
|4||Ripe tomatoes; diced|
|½ cup||Fresh mint|
Wash the eggplant then peel them in stripes, leaving strips of skin after each strip of peel is removed. Dice the eggplant then toss the cubes with salt and allow to drain in a sieve for 30 minutes. Wash well then squeeze dry.
Preheat the oven to 220c. and pour the olive oil into a baking dish and place in the oven for 5 minutes. Remove the baking dish then add the eggplant and toss well in the oil then return to the oven for 30 minutes or until the eggplant is golden brown.
Meanwhile, crush the garlic and salt together to make a paste then whisk this with the yoghurt until smooth. Set aside.
Heat the remaining 2 tablespoons olive oil and add the diced tomatoes and salt to taste. Saut until the tomatoes break down and become almost "saucy".
To serve, arrange the eggplant cubes on a platter and pour a thin layer of yoghurt over. Top with the sauted tomatoes and scatter the finely sliced mint leaves over.
Converted by MC_Buster.
Per serving: 1086 Calories (kcal); 85g Total Fat; (65% calories from fat); 15g Protein; 84g Carbohydrate; 0mg Cholesterol; 2218mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 16½ Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.