Eggplant and lentil salad with yoghurt dressing

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

Recipe «Eggplant and lentil salad with 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: 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.

Ingredients:

• 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 

Instructions

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.