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Tarragon Marinated Eggplant
- 1 tablespoon tomato paste
- ¼ cup oil-free French dressing
- 1½ tablespoons non-fat plain yoghurt
- ½ teaspoon dried parsley
- 1 heaped teaspoon tarragon mustard
- 1 medium eggplant, thinly sliced
Combine first five ingredients. Spread mixture over eggplant slices and leave to marinate for 10 minutes. Preheat a grill or barbeque. Cook eggplant, turning once, until tender and slightly charred.
Serves 2
Per serVe: Kilojoules:165 Calories: 40
Fat: 0.6 g Saturated fat: 0 g Fibre: 2.9 g Carbohydrate: 4.8 g
Protein: 2.8 g
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