Eggplant, tomato and parsley salad with mint yoghurt dressing

Cooking Salads Eggplant, tomato and parsley salad with mint yoghurt dressing

Barbecuing brings out the sweet flavours in the eggplant, providing a perfect contrast to the tangy mint dressing.

Lables: Low fat Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. To make dressing, combine the yoghurt, mint sauce, fresh mint and lemon juice in a jug. Season with salt and pepper.
  2. Heat a barbecue grill on high. Lightly spray the eggplant with olive oil spray. Season with salt. Cook for 2 minutes each side or until brown and tender. Cut into 2cm strips.
  3. Place the eggplant, tomato and parsley in a large bowl. Gently toss to combine.
  4. Place the eggplant mixture on a serving plate and drizzle with the dressing. Serve.

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2 eggplants, cut into 1cm-thick slices
Olive oil spray
2 ripe tomatoes, finely chopped
1 cup fresh continental parsley leaves
70g skim milk natural yoghurt
2 tsp bought mint sauce
1 tbsp chopped fresh mint
2 tsp fresh lemon juice

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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