Eggplant Salad - cooking recipe

Ingredients
    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
    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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