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31/01/2022

Smoky Eggplant with Green Capsicum Dressing and Yogurt

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Smoky roasted eggplant with a vibrant green dressing is a lovely starter, side or light lunch.

Serves:

4

Prep Time: 10 minutes

Cooking Time: 40 minutes

Download Recipe PDF

Ingredients

  • 1 large eggplant
  • Greek-style natural yogurt, for serving
  • smoked paprika, for sprinkling
  • toasted fennel seeds, for garnish
  • continental parsley leaves, for garnish
  • freshly ground black pepper, to taste
  • GREEN CAPSICUM DRESSING
  • 1 green capsicum
  • 2 cloves garlic
  • 2 tablespoons continental parsley leaves
  • 1/2 teaspoon salt
  • 1 teaspoon toasted fennel seeds
  • 1/4 cup extra virgin olive oil

Method

  • Roast eggplant at 180°C for 30-40 minutes until soft. Char over a gas flame or on a chargrill pan until skin has blackened. Allow to cool. Split in half, and, keeping the top intact, cut into slices, fanning out onto the plate. Add a large spoonful of yogurt on the side. Drizzle with Green Capsicum Dressing and sprinkle with smoked paprika, fennel seeds, parsley leaves and pepper.
  • GREEN CAPSICUM DRESSING Char capsicum all over directly over a gas flame until skin has blackened (or under the grill). Wrap in foil and allow to cool before rubbing off skin and removing seeds. Blend together with remaining ingredients in a small food processor to make a dressing. Use as required.

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