Roasted Aubergine
You'll wish everyday was meatless Monday once you've tried this plant-based recipe!
Ingredients
Tzatziki Sauce
245g
Natural yogurt
1/2 a
Cucumber
grated
2
Garlic cloves
peeled, crushed and chopped
1 tablespoon
Lemon juice
1 tablespoon
Dill
chopped
Salt
to taste
Aubergine
4-6
Aubergines
Olive oil
Sea salt
to taste
Instructions
Sauce
Mix the yogurt, cucumber, garlic, lemon and dill in a small bowl, add salt and pepper to taste and keep in the fridge.
Eggplant
Preheat the oven to 200C, slice the aubergines in half, using a knife, carefully slice the insides in a diamond cross shape (see picture) don't cut all the way through.
Season the cut side with salt, leave to sit for half an hour then pat dry. Place on to a baking tray, brush the aubergines with olive oil and bake for half an hour or until golden brown. Serve with the Tzatziki sauce.
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