Moroccan Eggplant with Yoghurt Dressing

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Moroccan Eggplant with Yoghurt Dressing

 

 

6 baby eggplant, halved lengthways

3 teaspoons Moroccan seasoning

6 teaspoons olive oil

 

1/2 cup plain soy yoghurt

1/4 cup finely chopped fresh flat-leaf parsley leaves

8 teaspoons lemon juice

1 long red chilli, thinly sliced

chopped fresh flat-leaf parsley leaves, to serve

 

 

1. Preheat oven to 220 C (430 F) or 200 C (400 F) for fan-forced.

 

2. Place eggplant, seasoning and oil in a large baking dish. Toss to

combine.

 

3. Roast for 15 to 20 minutes or until eggplant is tender.

 

4. Meanwhile, combine yoghurt, parsley and lemon juice in a bowl.

 

5. Place eggplant on a plate. Drizzle with yoghurt mixture. Top with

chilli and parsley leaves. Serve.

 

 

 

Serves 4.