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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This smoky eggplant salad from northern Greece is creamy, high in fibre and naturally low in sodium — perfect as a meze, dip or easy side. <br /> <br /><i>This is an edited extract from Thessaloniki by Meni Vale, published by Hardie Grant Books.</i>
1 Char the eggplant over an open flame on the stovetop or barbecue until it is soft and the skin has blackened. You can also do this in a hot oven by placing the eggplant on a lined tray and baking until it is soft, however you will not have the smoky flavour that enhances the dish.
2 Allow the eggplant to cool, then split in half and use a large spoon to remove all the flesh to a bowl. Chop the flesh into small pieces and drain off any excess liquid. In another small bowl, combine the garlic, cumin, paprika, tahini, yoghurt, lemon juice and 40ml of water. Mix well until you get a pale and creamy consistency.
3 To serve, either add the eggplant to the dressing and stir well to combine, or drizzle the dressing over the eggplant.
4 Season to taste and serve with a sprinkling of chopped parsley and, if desired, extra paprika.
As a meze, this salad is often served as a dip with fresh crusty bread, but it is equally gorgeous as a side to grilled meats and vegetables. Its creamy texture and smoky flavour make it a much-loved dish that reflects a shared culinary heritage with the Middle Eastern baba ghanoush.
Calories 135 cal
Kilojoules 565 kJ
Total fat 5.4 g
Saturated fat 0.7 g
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