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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