Eggplant, tomato and parsley salad

Eggplant, tomato and parsley salad, eggplant recipe, brought to you by Australian Women's Weekly

Serves 4

Cook

30M

Ingredients

cooking-oil spray

2 large eggplants (1kg), cut into 1cm slices

2 large tomatoes (440g), chopped finely

1 cup coarsely chopped fresh flat-leaf parsley

Mint yoghurt dressing

1/2 cup (140g) low-fat natural yoghurt

2 tablespoon water

1 tablespoon mint sauce

1 tablespoon finely chopped fresh mint

Method

1.Spray heated barbecue grill plate with cooking-oil spray for 2 seconds. Cook eggplant, about 2 minutes each side, until tender.

2.Meanwhile, make mint yoghurt dressing.

3.To make the mint yoghurt dressing: Combine ingredients in a small bowl.

4.Divide eggplant, tomato and parsley among serving plates; drizzle with dressing.

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