* 2 medium eggplants
* 1 small bunch fresh mint
* A good fruity olive oil
* Juice of ½ lemon
* 1 teaspoon finely chopped red chilli
* 200ml (7floz) tub reduced-fat houmous
* 8tbs low-fat plain yogurt
* 25g (1oz) pine nuts
* Salt and ground black pepper
1st Thick Slice the eggplant into rounds about 1cm thick or chunky ½ in (if they are too thin, they will burn easily and stick). Make a few quick shallow slashes on each flat side then sprinkle the eggplant lightly with salt and set aside while you make the mint dressing.
2nd Chop mint leaves roughly, then stir together with 2 tablespoons of the olive oil, lemon juice, chilli and spices. Be generous with the pepper, tasting as you go. The dressing should be pretty lively! Beat together the yoghurt and houmous.
3rd Rinse the eggplant then gently pat it dry. Brush a baking sheet with oil and arrange the slices on it in a single layer (cook in two batches if necessary).
4th Brush the eggplant slices lightly with oil and put it under a hot grill. If they soft and golden and beginning to char around the edges, after about 4-5 minutes, turning them around and cook on the other side for 3-4 minus.
5th Sprinkle over the toasted pine nuts and pop under the grill again for 1-2 minutes, until. Please keep the eggplant from the baking sheet and place on a warmed plate. Spoon the mint dressing over and around the eggplant and serve hot with Hummus on blob and a pinch of pine nuts.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.