Slice the eggplants in half lengthways and score the inside. Lay them cut side up on a roasting tray and sprinkle with the garlic.
Drizzle the eggplants with oil and roast in the oven for 30-40 minutes on 180°C until they are soft. Remove from the oven and allow them to cool for 10 minutes.
Scoop out the eggplant into a bowl and then add the parsley, yoghurt, lemon zest, lemon juice and cracked pepper. Mix well.
Serve with crackers or any vegetable for dipping.
Serving Size 93g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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