Roasted Spiced Eggplant
Ingredients
1 large eggplant (or 2 small slim ones)
2-3 tablespoons olive oil
2 teaspoons zartar
1 clove crushed garlic
1 teaspoon chilli flakes
1/2 teaspoon salt
2 teaspoons paprika
Method
Slice the eggplant into 1/4 wedges
Score the eggplant with a knife, adding cut marks one way, and then another (to create a cross affect)
Salt eggplant and set aside for 10 minutes minutes
In a bowl mix together olive oil, zartar, crushed garlic, chilli flakes, salt & paprika.
Brush the flesh of the eggplants with the dressing
Place on lined baking tray
Bake the eggplant for 180 degrees until 20-30 minutes or until soft
The same method can be applied to zucchini
Serving suggestion: top with poached eggs or serve on a bed of rocket leaves with a side of protein.
