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.