Eggplant (Aubergine) With Tomatoes And Mint Yogurt -

Eggplant (Aubergine) With Tomatoes And Mint Yogurt

Ingredients

2 medium eggplants
1 tbsp (15 ml) olive oil
2 tomatoes
Salt and freshly ground pepper
½ tsp (2 ml) dried oregano
½ cup (125 ml/50 g) freshly grated Parmesan cheese
¾ cup (175 ml/200 g) low-fat yogurt
1 tsp (5 ml) lemon juice
1 small clove garlic
2 sprigs fresh mint or ½ tsp (2 ml) dried

Details

Serves: 2

Method

Preheat the oven to 400^°F (200^°C). Cut the egg­plant into ½ inch (1 cm) slices. Heat the oil in a nonstick skillet (frying pan), add eggplant and brown lightly on both sides on medium heat. Leave to cool. Set aside.

Slice the tomatoes. Alternate eggplant and tomato slices in an ovenproof dish. Season with salt, pepper and oregano. Sprinkle with the Parmesan and bake in the preheated oven for 20 minutes.

Meanwhile, combine yogurt and lemon juice. Peel and crush the garlic and stir into the yogurt. Stir in salt, pepper and mint, and serve on the side, garnished with additional mint leaves.

TIP:- You can substitute zucchini (courgettes) for the eggplant in this recipe. Slice the zucchini into rounds and brown on both sides in a little oil in a nonstick skillet. Alternate with the tomatoes in a baking dish and bake as indicated.

Per serving:- approx. 268 calories 17 g protein, 14 g fat, 16 g carbohydrates

Related food category:

• Vegetable and Side Dishes