INGREDIENTS

INSTRUCTIONS

Wash the eggplant then peel them in stripes, leaving strips of skin after
each strip of peel is removed. Dice the eggplant then toss the cubes with
salt and allow to drain in a sieve for 30 minutes. Wash well then squeeze
dry.
Preheat the oven to 220c. and pour the olive oil into a baking dish and
place in the oven for 5 minutes. Remove the baking dish then add the
eggplant and toss well in the oil then return to the oven for 30 minutes or
until the eggplant is golden brown.
Meanwhile, crush the garlic and salt together to make a paste then whisk
this with the yoghurt until smooth. Set aside.
Heat the remaining 2 tablespoons olive oil and add the diced tomatoes and
salt to taste. Saut. until the tomatoes break down and become almost
"saucy".
To serve, arrange the eggplant cubes on a platter and pour a thin layer of
yoghurt over. Top with the saut.ed tomatoes and scatter the finely sliced
mint leaves over.
Converted by MC_Buster.
Per serving: 1086 Calories (kcal); 85g Total Fat; (65% calories from fat);
15g Protein; 84g Carbohydrate; 0mg Cholesterol; 2218mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0 Fruit;
16    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Sunsets – a gift from God”