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Eggplant, tomato and parsley salad with mint yoghurt dressing
Eggplant, tomato and parsley salad with mint yoghurt dressing
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Grilled eggplant with zesty mint dressing.
Ingredients:
  • 2 (about 300g) eggplants, cut into 1cm-thick slices
  • Olive oil spray
  • 2 ripe tomatoes, finely chopped
  • 250.00 ml fresh continental parsley leaves
  • 70g (1/4 cup) skim milk natural yoghurt
  • 10.60 gm bought mint sauce
  • 20.00 ml chopped fresh mint
  • 10.60 gm fresh lemon juice
Instructions:
  • In a jug, mix together yoghurt, mint sauce, fresh mint, and lemon juice. Season with salt and pepper to taste.
  • Preheat the barbecue grill to high heat. Gently coat the eggplant slices with olive oil spray, then season with salt. Grill for 2 minutes on each side, or until golden brown and tender. Slice into 2cm strips.
  • Combine the eggplant, tomato, and parsley in a large bowl, gently tossing together.
  • Transfer the flavorful eggplant mixture to a serving plate and generously drizzle with the delicious dressing before serving.

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