Eggplant, tomato and parsley salad with mint yoghurt dressing

Ingredients (4 servings):

• 2 (about 300g) eggplants, cut into 1cm-thick slices
• Olive oil spray
• 2 ripe tomatoes, finely chopped
• 1 cup fresh parsley leaves

For the mint yoghurt dressing:

• 70g (¼ cup) plain yoghurt
• 1 tablespoon chopped fresh mint
• 2 teaspoons fresh lemon juice

Method:

1. To make dressing, combine the yoghurt, fresh mint and lemon juice in a jug. Season with salt and pepper.
2. Lightly spray the eggplant with olive oil spray. Season with salt.
3. Pan-fry for 2 minutes each side or until brown and tender. Cut into 2cm strips.
4. Place the eggplant, tomato and parsley in a large bowl. Gently toss to combine.
5. Place the eggplant mixture on a serving plate and drizzle with the dressing.
6. Serve.