Eggplant Salad

Name: Eggplant Salad
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

7 ingredients

4 steps

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

Directions

1

Preheat the oven to 400°F. Place whole eggplant in a roasting pan. Bake for 40 mins, or until tender. Halve lengthwise and allow to cool.
2

Meanwhile, combine yogurt and garlic in a bowl. Season to taste.
3

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.
4

Drizzle 1/4 cup yogurt mixture over eggplant, then sprinkle with parsley. Serve with lemon wedges and remaining yogurt mixture.