Baked Eggplant

Ingredients

• 2 large eggplants (aubergine)
• 1 onion, finely chopped
• 2 tablespoons low fat yoghurt
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped finely
• 1 clove garlic, crushed
• freshly ground black pepper
• serves 4

Directions

1. Pre-heat oven to 180C. Place eggplant on oven tray and bake for 20 minutes. Allow to cool slightly. When cool enough to handle, cut in half and scoop out pulp. Mash eggplant in bowl.
2. Dry cook onion and add to remaining ingredients, return to oven and bake until filling is heated through.