INGREDIENTS:
1 large eggplant, thickly sliced
Spray oil
3 slices wholemeal bread
420g can Edgell Four Bean Mix, drained
½ cup fresh parsley
¼ cup fresh mint leaves
300g prepared grilled red capsicum pieces
2 tablespoons water
½ cup Greek Style natural yoghurt
METHOD: 1. Arrange eggplant onto a greased oven tray. Spray with oil and
cook under a hot grill for 4 minutes on each side or until golden brown.
2. Place the bread into a food processor and pulse until coarsely
chopped, place ½ into a 1 litre ovenproof dish and set aside the other
half.
3.Add drained Edgell Four
Bean Mix to the processor with parsley, mint and capsicum and pulse to a
chunky mix.
4. Spoon ½ the bean mixture onto
breadcrumbs, top with a layer of eggplant, remaining bean mixture and
sprinkle with water. Dollop yoghurt evenly over top and sprinkle with
remaining breadcrumbs.
5.Bake in a preheated oven
at 190ºC for 20 minutes.
