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This recipe was born out of a mostly (empty) fridge and a desire not to let any of the random assortment of ingredients that remained go to waste. It has quickly become one of my favourite vegetarian accompaniments - served with chicken or lamb as a main meal, or with a salad for a completely vegetarian option.
I adore using yoghurt as a dressing (you can see another example here) - one of the many delicious tricks I've learned over my past 12 weeks with Atkins. I've learned that you can still eat pasta, but sometimes you don't need to. That breakfast is a highlight of my day and salads need not be boring. Perhaps, most importantly, I've thrown the word diet out of my vocabulary - does this look like 'diet' food to you?
Ingredients:
Baby aubergines, halved lengthways
Olive oil
Garlic, crushed
For the dressing:
4 tbsp plain natural yoghurt
zest and juice of 1/2 lemon
small handful of mint, torn
sprinkle of dried chilli flakes
Method:
Heat your oven to 180 degrees C. Drizzle the aubergine halves with olive oil, and sprinkle with the crushed garlic. Place on a tray, cut side up, and roast for 30 minutes - checking at 20 minutes to see how they're doing. You want them wrinkly and completely tender, but not charred. Remove from the oven.
While they cool slightly, make your dressing by mixing all the ingredients together in a small bowl. Add salt and pepper to taste, if required.
This post is sponsored by Atkins SA. To find out more about the program, click here.
Lovely as always , thanks Candice :)
ReplyDeletex Heather