Griddled aubergines with yogurt & mint

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1. Drizzle the aubergine slices with olive oil and a little salt and pepper, and toss in a bowl. Heat a griddle pan until hot and cook the slices on both sides until soft and lightly charred; you'll need to do this in batches. Leave to cool slightly on a serving plate.
2. Meanwhile, mix the yogurt with the lemon juice, garlic and mint in a bowl. Season the mixture to taste. Drizzle the yogurt mixture over the griddled aubergine and serve at room temperature.

Per serving

105 kcalories, protein 4g, carbohydrate 8g, fat 7 g, saturated fat 1g, fibre 4g, salt 0.33 g

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• Smoothiestar

  22 August 2009

  Smoothiestar rated and commented on this recipe

  

  Tasty!Good alongside a curry or something similar as the yogurt cools the hotness or spiceness of it.

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Ingredients

• 4 small aubergines , sliced into 1cm/½in thick rounds
• 2 tbsp olive oil
• 150g pot natural yogurt
• juice of ½ lemon
• 2 garlic cloves , crushed
• small bunch mint leaves, coarsely chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Super healthy

Ingredients

• 4 small aubergines , sliced into 1cm/½in thick rounds
• 2 tbsp olive oil
• 150g pot natural yogurt
• juice of ½ lemon
• 2 garlic cloves , crushed
• small bunch mint leaves, coarsely chopped

Per serving

105 kcalories, protein 4g, carbohydrate 8g, fat 7 g, saturated fat 1g, fibre 4g, salt 0.33 g

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