Eggplant and lentil salad with yoghurt dressing

Cooking Salads Eggplant and lentil salad with yoghurt dressing

Quick, easy, nutritious and delicious! This salad is an absolute winner.

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Shellfish free
  1. Preheat the grill to high. Lightly brush the eggplant slices with olive oil and place on a large baking tray with the cherry tomatoes. Cook under grill for 3-4 minutes until eggplant is coloured slightly and tomatoes are starting to wilt. Remove the tomatoes and set aside. Turn the eggplant slices and cook for a further 2-3 minutes, then set aside.
  2. Meanwhile, combine crushed garlic, smoked paprika, lemon juice and yoghurt in a small bowl. Season to taste.
  3. Combine eggplant, tomatoes, lentils, pine nuts, parsley and spinach in a bowl. Season to taste. Divide the salad among plates, then serve with a dollop of the yoghurt dressing and the pita bread.

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4 baby eggplant, cut lengthways into 5mm-thick slices sliced lengthways
Extra virgin olive oil, to brush
1 punnet cherry tomatoes
1 small garlic clove, crushed
1/4 tsp smoked paprika
Juice of 1/2 a lemon
1/2 cup thick Greek yoghurt
400g can lentils, rinsed, drained
1/2 cup pine nuts, toasted
1/2 cup flat-leaf parsley leaves
2 firmly packed cups baby spinach leaves
Pita bread, to serve

Adv

Autors
Preparation time
25
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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