Pork and apple rissoles
25 mins
2 medium eggplants
Olive oil
1 lemon, juiced
3 tbsp tahini
2 cloves garlic, minced
2 tbsp reduced-fat natural yoghurt*
¼ tsp ground cumin
Pinch of salt
3 tbsp chopped parsley (optional)
You can swap:
Step 1
Pre-heat the oven to 200oC. Line a baking tray with baking paper. Place a wire baking tray on top.
Step 2
Pierce holes in the eggplants with a fork and lightly coat with olive oil.
Step 3
Place eggplants on the rack and bake for 65-75 minutes, turning half way through.
Step 4
Remove from the oven and place in a bowl covered with a tea towel or plate for 25 minutes to loosen the skin.
Step 5
Peel the eggplants and place flesh in a food processor along with the lemon juice, tahini, garlic, yoghurt, cumin and salt and process until smooth. Stir through the parsley if using.
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