Eggplant Dip

Ingredients:

• 1 large eggplant
• 2 tablespoons skim milk yoghurt
• 1 tablespoon light soy sauce
• 2 cloves garlic, crushed
• 3 spring onions
• 1/2 cup chopped fresh coriander
• 1/2 teaspoon chilli paste
• 1/2 teaspoon sesame oil

Directions:

1. Char eggplant over gas jet or BBQ until soft and blackened. Cool and peel under running water.
2. Blend with yoghurt, soy sauce, spring onion, coriander, chilli, garlic and sesame oil.
3. Chill and serve with vegetables as dip or over baked potato.