Turkish Aubergines
Ingredients
- 2 aubergines
- salt
- ground mace
- 2 teaspoons olive oil
- shredded rind of 1 orange to garnish
for the dressing
- 1/2 pint natural low-fat yogurt
- 2 teaspoons olive oil
- 2 teaspoons fresh orange juice
- pinch of ground mace
- salt and pepper
Instructions
- Halve the aubergines lengthways and sprinkle with a little salt and mace.
- Cut four pieces of foil each large enough to contain an aubergine half. Lightly brush each aubergine half with oil and wrap in the foil. Bake for 25-30 minutes, or until tender.
- Meanwhile, to make the dressing, mix together the yogurt, olive oil, orange juice, mace and salt and pepper.
- Unwrap the aubergines and place on a serving dish.
- Pour the dressing over the hot aubergine halves, sprinkle with orange rind and serve immediately.
- For a sharper-tasting dressing, substitute lemon juice for the orange juice. Use finely chopped mint instead of orange rind as a garnish.
Notes
Oven temperature: 200°C, 400°F, gas 6
Calories: 133 kcal
Carbohydrates: 18 g
Protein: 5 g
Fat: 5g
Saturated Fat: 1 g
Cholesterol: 4 mg
Sodium: 46 mg
Potassium: 671 mg
Fiber: 7 g
Sugar: 13 g
Vitamin A: 92 IU
Vitamin C: 7 mg
Calcium: 130 mg
Iron: 1 mg