Inspired by the Middle Eastern dish, this healthy version has less fat but plenty of flavor. Serve with
toasted pita bread.
1 large eggplant
2 cloves garlic, crushed
1/2 cup reduced-fat plain yogurt
2 Tbsp extra yogurt
1/4 cup flat parsley or coriander, finely chopped
2 Tbsp lemon juice
1/2 tsp ground cumin
If you have a gas cooker, roast the eggplant over an open flame, turning frequently until skin is black
and flesh soft. Cool and then remove skin by rinsing under running water. Otherwise place whole
eggplant into microwave and cook on high for about ten minutes or until soft.
Place eggplant flesh in sieve and allow to drain then blend or mash with remaining ingredients.
Pour into serving dish and decorate with a further sprinkle of ground cumin.
toasted pita bread.
1 large eggplant
2 cloves garlic, crushed
1/2 cup reduced-fat plain yogurt
2 Tbsp extra yogurt
1/4 cup flat parsley or coriander, finely chopped
2 Tbsp lemon juice
1/2 tsp ground cumin
If you have a gas cooker, roast the eggplant over an open flame, turning frequently until skin is black
and flesh soft. Cool and then remove skin by rinsing under running water. Otherwise place whole
eggplant into microwave and cook on high for about ten minutes or until soft.
Place eggplant flesh in sieve and allow to drain then blend or mash with remaining ingredients.
Pour into serving dish and decorate with a further sprinkle of ground cumin.
Little Leakers
Baba Ghanoush
