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: To make dressing, combine the yoghurt, fresh mint and lemon…