Roast Eggplant and Zesty Yoghurt
Zesty, spicy and packed with protein to fuel your day and your pilates class.
Roast Eggplant & Zesty Yoghurt by qualified nutritionist @mandyhumphreys.nutrition
Ingredients:
1 eggplant
1 tin chickpeas
1 cup Greek yoghurt
½ lemon, juiced and zest
1 garlic clove, grated
1 tsp paprika
1 tsp hot sauce or chilli oil
Roasted almonds to garnish
Olive oil
Fresh coriander
Method:
1. Cut the eggplant lengthwise into 4 and coat in olive oil and salt. Place into an air fryer for 20 min or an oven for 30-40 min (180C).
2. Whilst the eggplant cooks, heat up some olive oil in a pan with hot sauce and paprika. Toss the chickpeas in and cook for 10 min on a low heat.
3. Combine the yoghurt, lemon juice, zest, garlic and a pinch of salt in a small bowl.
4. Spread the yoghurt out on a large plate, and top it with roasted eggplant and chickpeas.
5. Top with roasted almonds, coriander and a small amount of chilli oil