Ingredients
60ml (1/4 cup) olive oil
8 (about 600g) Lebanese eggplants, halved lengthways
2 ripe tomatoes, coarsely chopped
3/4 cup fresh coriander leaves
1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped
130g (1/2 cup) Greek-style yoghurt
60ml (1/4 cup) fresh lemon juice
1/2 garlic clove, crushed
Lebanese bread, to serve
1. Heat half the oil in a large non-stick frying pan over medium heat. Add half the eggplant and cook for 3-4 minutes each side or until golden brown and tender. Transfer to a plate. Repeat with the remaining oil and eggplant.
2. Meanwhile, combine the tomato, coriander and pistachio in a medium bowl. Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper.
3. Divide the eggplant among serving plates. Top with the tomato mixture and yoghurt dressing. Serve with the Lebanese bread.
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