19/01/2021 
CategoryEveryday, Harmony Day, Recess, Snacks, Vegetarian
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
3 large eggplants
2 cloves garlic, sliced
50 ml olive oil
1 bunch parsley, chopped
1 cup Greek yoghurt
1 lemon, zested and juiced
Cracked Pepper
Method
1
Slice the eggplants in half lengthways and score the inside. Lay them cut side up on a roasting tray and sprinkle with the garlic.
2
Drizzle the eggplants with oil and roast in the oven for 30-40 minutes on 180°C until they are soft. Remove from the oven and allow them to cool for 10 minutes.
3
Scoop out the eggplant into a bowl and then add the parsley, yoghurt, lemon zest, lemon juice and cracked pepper. Mix well.
4
Serve with crackers or any vegetable for dipping.
Nutrition Facts
Serving Size 93g
Servings 12
Amount Per Serving
Calories 65.5
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 0.6g3%
Sodium 21mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 1.8g8%
Sugars 2.5****g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
3 large eggplants
2 cloves garlic, sliced
50 ml olive oil
1 bunch parsley, chopped
1 cup Greek yoghurt
1 lemon, zested and juiced
Cracked Pepper
Directions
1
Slice the eggplants in half lengthways and score the inside. Lay them cut side up on a roasting tray and sprinkle with the garlic.
2
Drizzle the eggplants with oil and roast in the oven for 30-40 minutes on 180°C until they are soft. Remove from the oven and allow them to cool for 10 minutes.
3
Scoop out the eggplant into a bowl and then add the parsley, yoghurt, lemon zest, lemon juice and cracked pepper. Mix well.
4
Serve with crackers or any vegetable for dipping.
