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Eggplant, tomato and parsley salad with mint yoghurt dressing

Delicious & Healthy Recipes

Eggplant, tomato and parsley salad with mint yoghurt dressing

Ingredients

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

Instructions

Method:

To make dressing, combine the yoghurt, fresh mint and lemon juice in a jug. Season with salt and pepper.

Lightly spray the eggplant with olive oil spray. Season with salt.

Pan-fry for 2 minutes each side or until brown and tender. Cut into 2cm strips.

Place the eggplant, tomato and parsley in a large bowl. Gently toss to combine.

Place the eggplant mixture on a serving plate and drizzle with the dressing.

Serve.

December 14, 2021

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