Ingredients:

• 2 Medium Eggplants, Chopped
• 1 Tbsp Olive Oil
• 1 Wholewheat Pita Bread
• 200ml Plain Yoghurt
• Juice of 1 Lemon
• Zest of 1 Lemon
• 1 Garlic Clove, Crushed
• 1 tsp Cumin
• Salt & Pepper to Taste
• 1 Cup Baby Tomatoes, Halved
• 1 Cup Cucumber, Sliced
• ½ Cup Radishes, Sliced
• 20 g Mint
• 20 g Parsley
• 2 Spring Onions, Sliced
• 1 Round Feta Cheese

Instructions:

1. Preheat oven to 200°C. Arrange the chopped eggplant on a lined tray, brush lightly with olive oil and season. Roast for 20-25 minutes until soft and lightly golden.
2. Tear the wholewheat pitas into bite-size pieces, place on a tray and toast in the oven for 5-8 minutes until crisp.
3. In a bowl, whisk together yoghurt, lemon juice, lemon zest,  garlic, cumin, salt and pepper.
4. In a large bowl, combine tomatoes, cucumber, radishes, spring onions, mint and parsley. Add the roasted eggplant and toss.
5. Drizzle over the yoghurt dressing and toss again.
6. Top with crumbled feta and toasted pita just before serving so it stays crunchy.

Nutrition Nugget:

By making a homemade marinades for chicken sosaties you can control the ingredients, reducing added sugars, sodium, and preservatives. Adding extra vegetables increases the fiber content, keeping you fuller for longer.