– 1 aubergine – 125g of yogurt – 1 small garlic clove – 100 g of feta cheese – 2 handfuls of white grapes – a few parsley leaves – salt, pepper & olive oil
Instructions
1. Preheat your oven to 200°C. Cut your aubergine in half lengthwise and season with a drizzle of olive oil and some salt and cracked pepper. Place them on a lined baking sheet, cut sides facing down. Roast for 40 minutes, turning them halfway through cooking.
2. In a bowl, mix the yogurt with a grated garlic clove and 1 tsp of olive oil. Season with salt and pepper to taste then set aside.
3. Crumble the feta. Rinse the grapes then cut them in half. Rinse and finely chop the parsley.
4. Once the eggplant is cooked through, let it cool for a couple of minutes then serve with the garlic yogurt sauce, the crumbled feta and the halved grapes. Sprinkle the dish with some chopped parsley.
