This is a vary versatile way to prepare eggplant. It can be used on top of crackers and other canapes, in salads or mixed into pasta dishes. The soft creamy texture of eggplant is perfect with the sour balamic dressing.
| Value | Per serve | Per 100 grams |
|---|---|---|
| Total Energy | 67kJ | 279kJ |
| Total Fat | 1.0g | 4.0g |
| Sat Fat | 0.1g | 0.6g |
| Carbohydrate | 1.3g | 5.3g |
| Sugar | 1.3g | 5.3g |
| Sodium | 1mg | 5mg |
In the picture on this page the marinated eggplant is served on our cracked pepper crackers with strained yoghurt cheese. For strained yoghurt cheese simply line a sieve with cheese cloth or a clean tea towel and place unsweetened yoghurt into the cloth. Put the sieve over a bowl, cover and leave overnight in the fridge. The whey will drip through the cloth and sieve into the bowl and leave the thickened yoghurt cheese.
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Cracked Pepper Cracker Recipe
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