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Roast brinjals with spring onion and garlic yoghurt

By Hannah Lewry
4
Easy
15 minutes
10–15 minutes

Ingredients

  • 2 brinjals, sliced
  • 2 T olive oil
  • Lemon juice
  • Baby leaves
  • yoghurt
  • 30 g almonds, toasted

Method

Arrange 2 sliced brinjals on a baking tray, drizzle with 3 T olive oil and season to taste.

Roast at 200°C for 10–15 minutes.

Serve hot with a squeeze of lemon juice, baby leaves, garlicky yoghurt and scatter over 30 g toasted almonds.