EGGPLANT, LEMON & BAY LEAF SOUVLAKI WITH HERB PILAF & TZATZIKI - Cuisine Magazine - From New Zealand
Tender garlicky eggplant cooked alongside lemon and bay leaf makes for a lovely plant-based alternative to the more usual fish or chicken. I like to colour them
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Ingredients
- 2 medium eggplants, sliced into thick rounds then cut into bite-sized chunks
- 1 tablespoon fine sea salt
- 5 small lemons
- 1 tablespoon dried oregano
- 2 cloves garlic, finely chopped
- ¼ cup olive oil plus 2 tablespoons extra
- 16 fresh bay leaves
- 2 tablespoons olive oil
- ½ onion, finely chopped
- finely grated zest and juice of ½ lemon
- 1½ cups long grain rice, rinsed well then drained
- 2¼ cups water
- 1 cup loosely packed mint leaves, roughly chopped
- 1 cup loosely packed flat-leafed parsley, roughly chopped
- 1 small telegraph cucumber, grated
- 1 cup plain Greek yoghurt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice
- 1 clove garlic, finely chopped
- small handful mint leaves, finely chopped
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