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Aubergine Dip
Ingredients
- 2 x aubergine
- 1/4 c. onions, medium
- 1/4 c. spring onions
- 1 tsp garlic, crushed
- 1/4 c. green capsicum
- 1 c. tomatoes
- 1/4 c. lowfat yoghurt, natural
- 1 tsp sugar (caster)
- 1 Tbsp. lemon juice salt, pepper
Directions
- Finely dice onions, spring onions, capsicum and tomatoes.
- Preheat the oven to 400 degrees.
- Place the aubergine on a sheet of aluminum foil and bake for 1 hour, or possibly till the aubergine "collapses". Let cold. Remove the pulp. There should be about 2 c..
- Add in the onion, scallions, garlic, green pepper, tomatoes, lowfat yoghurt,sugar, lemon juice and pepper and stir well.
- Serve with toast or possibly crackers.
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