ingredients
serves 4
1 large eggplant
1 garlic clove, crushed
1 tbsp lemon juice
2 tbsp sunflower seeds
3 tbsp natural low fat yogurt
handful fresh cilantro or parsley
black pepper
black olives, to garnish
method
1. Cut the eggplant in half and place, cut side down, on a baking sheet. Place under a hot grill for 15 - 20 minutes, until the skin is blackened and the flesh is soft. Leave for a few minutes, to cool slightly.
2. Scoop the flesh of the eggplant into a food processor. Add the garlic, lemon juice, sunflower seeds and yogurt. Process until smooth.
3. Roughly chop the fresh cilantro or parsley and mix in. Season, then spoon into a serving dish. Top with olives and serve with vegetable sticks.
