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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Quick and easy - even people who don't like eggplant (like me!) will love this. Serve with toasted pita wedges or lightly toasted Turkish bread. Yum! From the Australian Women's Weekly Finger Foods 2. Ingredients:
1 (300 g) eggplants |
1 cup stale breadcrumbs |
2 garlic cloves, crushed |
1/4 cup chopped fresh parsley |
2 teaspoons ground cumin |
1/4 teaspoon hot paprika |
2 tablespoons lemon juice |
1/4-1/2 cup natural yoghurt |
Directions:
1. Pierce eggplant several times and place on oven tray. Roast in a moderate oven for about 40 minutes or until soft.
2. Put eggplant in a plastic bag for 15 minutes. Remove skin and chop flesh.
3. Blend or process eggplant with remaining ingredients until smooth.
4. Cover and refrigerate for 3 hours or overnight.
5. Makes about 2 cups.
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