Eggplant, tomato, parsley salad with mint yoghurt dressing- ready in 15 mins

Eggplant, tomato and parsley salad with mint yoghurt dressing ready in 15 minutes.

Preparation Time
10 minutes

Cooking Time
5 minutes

Ingredients (serves 4)
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 tsp bought mint sauce
1 tbs chopped fresh mint
2 tsp fresh lemon juice

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

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.

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.

Notes
You can prepare this recipe to the end of step 1 up to 2 hours ahead. Cover and store in the fridge. Continue from step 2 up to 30 minutes ahead.