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Eggplant, tomato and parsley salad with mint yoghurt dressing

Ingredients

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

Mint yoghurt dressing

  • 70g (1/4 cup) skim milk natural yoghurt
  • 2 teaspoons bought mint sauce
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons fresh lemon juice

Method

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

Recipe Ingredient

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