Eggplant, pistachio and tomato salad

This superb salad tastes so good youll be chasing every last morsel around your plate.

Recipe «Eggplant, pistachio and tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml olive oil, 8 Lebanese eggplants, halved lengthways, 2 ripe tomatoes, coarsely chopped, 3/4 cup fresh coriander leaves, 1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped , 130g Tamar Valley Greek Style Yoghurt, 60ml fresh lemon juice, 1/2 garlic clove, crushed , Lebanese bread, to serve.

Ingredients:

• 60ml olive oil 
• 8 Lebanese eggplants, halved lengthways 
• 2 ripe tomatoes, coarsely chopped 
• 3/4 cup fresh coriander leaves 
• 1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped 
• 130g Tamar Valley Greek Style Yoghurt 
• 60ml fresh lemon juice 
• 1/2 garlic clove, crushed 
• Lebanese bread, to serve 

Instructions

1. Heat half the oil in a large non-stick frying pan over medium heat. Add half the eggplant and cook for 3-4 minutes each side or until golden brown and tender. Transfer to a plate. Repeat with the remaining oil and eggplant.
2. Meanwhile, combine the tomato, coriander and pistachio in a medium bowl. Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper.
3. Divide the eggplant among serving plates. Top with the tomato mixture and yoghurt dressing. Serve with the Lebanese bread.