ROAST BRINJALS WITH SPRING ONION AND GARLIC YOGHURT

Ingredients

• crushed garlic

• 250 ml plain yoghurt

• 40 g almonds, toasted, plus extra to garnish

• Mixed baby leaves

• lemon juice

• organic olive oil, for drizzling

• 2 brinjals, sliced lengthways

Cooking Instructions

1. Arrange 2 sliced brinjals on a baking tray, drizzle with 3 T olive oil and season to taste.

2. Roast at 200°C for 10–15 minutes.

3. Serve hot with a squeeze of lemon juice, baby leaves, garlicky yoghurt and scatter over 30 g toasted almonds.

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