Ingredients 650 grams (raw) eggplant
1/4 small onion
1 garlic clove
2 tablespoons fresh flat-leaf parsley
1 tablespoon olive oil
1 teaspoon red wine vinegar
Salt and black pepper
2 tbsp plain yogurt (add more if too acidic)
Bread and cut-up vegetables to serve.
Heat oven to 180° C. Using a fork, prick the eggplants all over. Place on a baking sheet and roast until tender about 50 to 60 minutes.
When the eggplant is cool enough to handle cut in half and scrape out the flesh. Discarde the skin.
Finely chop the flesh and transfer it to a large bowl.
Add the finelly chopped onion, garlic, parsley, oil, vinegar, salt, pepper and mix to combine.
Sprinkle with additional parsley and serve with toasted bread and vegetable sticks.
For a great breakfast or lunch spread on some toast and sprinkle with feta!