Eggplant Salad - cooking recipe
Ingredients
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4 medium eggplant
2 cups Greek yogurt
3 cloves garlic, crushed
1 tsp sugar
1/3 cup olive oil
1-2 None lemons, juiced, plus additional wedges, to serve
1 tbsp chopped fresh flat-leaf parsley
Preparation
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Preheat the oven to 400\u00b0F. Place whole eggplant in a roasting pan. Bake for 40 mins, or until tender. Halve lengthwise and allow to cool.
Meanwhile, combine yogurt and garlic in a bowl. Season to taste.
Cut eggplant into 1-inch cubes and arrange on a serving platter or in a shallow bowl. Sprinkle with sugar and drizzle with olive oil and lemon juice. Set aside for 10 mins.
Drizzle 1/4 cup yogurt mixture over eggplant, then sprinkle with parsley. Serve with lemon wedges and remaining yogurt mixture.
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