Eggplant Fans with Yoghurt | © 2015 |

In celebration of World Hunger Day on the 28th May, I have challenged myself to create this delicious eggplant recipe that comes in below the poverty line – at just 33pence / 45cents per head to support the MyVoucherCodes/World Hunger Day campaign, helping people lift themselves out of poverty as well as raising money for the charity World Hunger Project.

If you are looking for more gourmet options rather than being stuck on this budget friendly version, then use some homemade tomato pasta sauce with fresh herbs and olive oil instead and replace the yoghurt topping with a creamy Parmesan sauce as the original recipe has recommended.

Can you put together a delicious and healthy dish for just 33p a head? Challenge your frugal cooking skills, help spread awareness and raise money for charity by signing up here.

Eggplant Fans with Yoghurt

90cents / 66pence

  • 1 Eggplant 33cents / 25p
  • 1 tin x 400 g Chunky tomato sauce 35cents /26p
  • 1 Tomato, 10cents / 7p
  • 1 clove Garlic, thinly sliced 1,5cents / 1p
  • 2 tsp Sunflower oil 3cents / 2p
  • Fresh thyme sprigs 1,5cents / 1p
  • Salt and pepper 0.5p
  • 2 tbsp 1.5% Plain yoghurt 4,8cents / 3.5p

  1. Preheat oven to 200C/400F. Cut the eggplants in half, keeping the stem end intact. Place an eggplant half, flesh side down, on a work surface. Use a sharp knife to cut 6 long slits from below the stem to the base. Use your hand to press down on the slices to form a fan. Repeat with remaining eggplant.
  2. Divide the tomato sauce among 2 baking dishes. Place the eggplant fans on top. Cut tomato into 10 slices lengthways. Place a slice between each eggplant slice. Sprinkle with the garlic and thyme. Drizzle each with one teaspoon of sunflower oil. Bake, swapping the trays halfway through cooking, for 35 minutes or until the eggplant is golden and tender.
  3. Season the yoghurt with salt, pepper and thyme leaves. Divide the eggplant fans among serving plates and spoon over the yoghurt. | © 2015 |
 | © 2015 |

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