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Eggplant and lentil salad with yoghurt dressing
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Winner salad: Quick, easy, nutritious, and delicious!
Ingredients:
  • 4 baby eggplant, cut lengthways into 5mm-thick slices sliced lengthways
  • Extra virgin olive oil, to brush
  • 250g tomato
  • 1 small garlic clove, crushed
  • 0.63 gm smoked paprika (pimenton) (see note)
  • Juice of 1/2 a lemon
  • 140g yoghurt
  • 400g can lentils, rinsed, drained
  • 80g pine nut
  • 125.00 ml flat-leaf parsley leaves
  • 2 firmly packed cups (about 70g) baby spinach leaves
  • Pita bread, to serve
Instructions:
  • Heat the grill to high. Gently coat eggplant slices with olive oil and place them on a large baking tray alongside the cherry tomatoes. Grill for 3-4 minutes until eggplant is lightly browned and tomatoes begin to soften. Remove and set aside the tomatoes. Flip the eggplant slices and grill for an additional 2-3 minutes, then set aside.
  • In a small bowl, mix together crushed garlic, smoked paprika, lemon juice, and yogurt. Season to your liking.
  • Mix together eggplant, tomatoes, lentils, pine nuts, parsley, and spinach in a bowl. Season to your liking. Plate the salad, top with a dollop of yogurt dressing, and pita bread on the side. Enjoy!

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