Moroccan eggplant with yoghurt dressing
recipe

Tasty Moroccan eggplant with yoghurt dressing Recipe

Moroccan eggplant with yoghurt dressing
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.

Ingredients

  • 6 baby eggplant, halved lengthways

  • 3 teaspoons Moroccan seasoning

  • 1 1/2 tablespoons olive oil

  • 1/2 cup plain yoghurt

  • 1/4 cup finely chopped fresh flat-leaf parsley leaves

  • 2 tablespoons lemon juice

  • 1 long red chilli, thinly sliced

  • chopped fresh flat-leaf parsley leaves, to serve

Method

  • Step 1

    Preheat oven to 220°C/200°C fan-forced. Place eggplant, seasoning and oil in a large baking dish. Toss to combine. Roast for 15 to 20 minutes or until eggplant is tender.

  • Step 2

    Meanwhile, combine yoghurt, parsley and lemon juice in a bowl. Place eggplant on a plate. Drizzle with yoghurt mixture. Top with chilli and parsley leaves. Serve.

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