50 ml buttermilk 1/4 cup
25 ml butter, melted 2 tbsp
25 ml dijon mustard 2 tbsp
250 ml bread crumbs 1 cup
125 ml parmesan cheese, grated 1/2 cup
1 black pepper
1 small eggplant, quartered
1 zucchini
1 sweet onion
DIP
250 ml plain yogurt 1 cup
50 ml green onions, finely chopped 1/4 cup
1 garlic clove, minced
5 ml dijon mustard 1 tsp
Combine milk, butter and mustard in shallow bowl. Place bread crumbs, parmesan cheese and pepper in plastic bag. Cut eggplant and zucchini into 1/2 in (1 cm) thick slices. Separate onion into rings. Dip vegetables into liquid, then shake in plastic bag to coat. Arrange vegetables on nonstick or lightly greased baking sheet. Bake in preheated 400 F (200 C) oven for about 6 minutes; turn and bake for 5 minutes or until golden brown.
DIP: Combine yogurt, onions, garlic and mustard.
Serves 6