1 Large eggplant or 4 smaller Asian eggplants
½ tsp olive oil
1 Large onion – finely sliced
2 Cloves garlic – crushed
1 Green pepper – deseeded and chopped
3 Medium tomatoes – skinned, cored and diced
½ tsp Salt and freshly ground pepper to taste
Yoghurt Dressing
½ cup of Low fat unsweetened plain yoghurt
1 Clove of garlic – crushed
1 – 2 Tbsp of finely chopped mint
Salt to taste
Mix together in a bowl
METHOD
• Slice and cut large eggplant into cubes. If using Asian eggplants slice into rounds
• Put eggplant into a steamer basket and steam until tender
• In a medium sized pot heat oil and add onions, garlic and green pepper
• Cover with a lid and simmer gently until tender
• Add a little water if too dry
• Stir in tomatoes, salt and pepper
• Carefully stir through eggplant trying not to break up too much
• Cover and heat through for 2 minutes
• Allow to stand covered for 5 minutes
• Put onto serving plate and cover with yoghurt dressing
