Ingredients
1 large eggplant
1 cup breadcrumbs
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 cup plain yogurt
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
Method
1. Preheat the oven to 200°C. Cut the eggplant into 1 cm thick slices.
2. Mix together breadcrumbs, salt, pepper, and paprika in a bowl.
3. Brush both sides of each eggplant slice with olive oil, then coat them in the breadcrumb mixture.
4. Place the coated slices on a baking tray and bake for 25 minutes, flipping halfway through until golden brown.
5. Combine yogurt, garlic, lemon juice, and parsley in a small bowl. Serve the eggplant hot with the yogurt sauce on the side.
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