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.

Recipe «Eggplant, tomato and parsley salad with mint yoghurt dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.