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Spiced baby eggplant & capiscum with yoghurt dressing
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Prep Time:
6 minutes
Cook Time:
20 minutes
Total Time:
26 minutes
Ingredients:
  • 200g Greek-style natural yoghurt
  • 20.00 ml finely chopped fresh mint
  • 1.25 gm ground cumin
  • 1.20 gm garlic salt
  • 1.25 gm ground paprika
  • 6 small (about 70g each) baby eggplants, halved lengthways
  • 1 large (about 260g) red capsicum, halved, deseeded, thickly sliced
  • 60ml (1/4 cup) olive oil
  • 40g mixed salad leaves, washed, dried, to serve
  • Pinch of paprika, extra
Instructions:
  • Preheat your oven to 220°C. Line a baking tray with foil, then mix yoghurt and mint in a bowl. Chill in the fridge.
  • Mix together the cumin, garlic salt, and paprika in a bowl.
  • Arrange eggplants cut-side up and capsicum skin-side up on a lined tray. Brush them with half of the oil and sprinkle evenly with the spice mixture. Bake in a preheated oven for 10-12 minutes. Then, drizzle with the remaining oil and bake for another 10-12 minutes until the eggplants are tender and the capsicum is nicely browned.
  • Arrange the salad leaves on plates. Add the eggplants and capsicum on top, then generously drizzle with the creamy yogurt dressing. Finish by sprinkling with a touch of extra paprika for an added burst of flavor.

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