Eggplant salad with mint yoghurt dressing

(0)

Calories 0 kcal

Protein Serves 0.40

Carbohydrate 9.5 grams

Cholesterol 0 milligrams

Fat 0 grams

Fiber 0 grams

Protein 0 grams

Salad

  • 40 g Eggplant (cut into thick slices)
  • 1 tsp Olive Oil
  • 60 g Tomato (finely chopped)
  • 10 g Parsley (fresh, chopped)

Mint Yoghurt Dressing

  • 100 g Plain Jalna Yoghurt
  • 1 tbsp Mint (fresh chopped)
  • 1 tsp Lemon Juice

Instructions

  • 1. To make dressing, combine the yoghurt, fresh mint and lemon juice in a jug.
  • 2. Heat a barbecue grill on high, spray with cooking spray, cook eggplant for 2 minutes each side or until brown and tender, cut into strips.
  • 3. Place the eggplant, tomato and parsley in a bowl, gently toss to combine.
  • 4. Place the eggplant mixture on a serving plate and drizzle with the dressing.