Küchenlatein

-==== REZKONV-Recipe - RezkonvSuite v1.2

Title: Griddled aubergines with yogurt & mint
Categories: Starter, Side dish
Yield: 4 Servings

4 small Aubergines, sliced into 1 cm, 1/2 " thick
Rounds
2 tablesp. Olive oil
150 grams Pot natural yogurt
1/2 Lemon, the juice
2 cloves Garlic , crushed
Small bunch mint leaves, coarsely chopped

============================ SOURCE ============================




Good Food Magazine, July 2005, p.70
-- Erfasst *RK* 02.07.2006 von
-- Ulrike Westphal@Küchenlatein



Serve these griddled aubergines as a starter, as an accompaniment to
grilled meats, or as a vegetarian filling in a hot ciabatta sandwich.

1. Drizzle the aubergine slices with olive oil and a little salt and
pepper, and toss in a bowl. Heat a griddle pan until hot and cook
the slices on both sides until soft and lightly charred; you'll need
to do this in batches. Leave to cool slightly on a serving plate.

2. Meanwhile, mix the yogurt with the lemon juice, garlic and mint
in a bowl. Season the mixture to taste. Drizzle the yogurt mixture
over the griddled aubergine and serve at room temperature.

:PER SERVING 105 kcalories, protein 4g, carbohydrate 8g, fat 7g,
saturated fat 1 g, fibre 4g, sugar 6g, salt 0.33g
:EASY
:PREP 10 mins
:COOK 50 mins
:Superhealthy, counts as 1 of 5-a-day

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