Eggplant salad with mint yoghurt dressing
Calories 0 kcal
Protein Serves 0.40
Carbohydrate 9.5 grams
Cholesterol 0 milligrams
Fat 0 grams
Fiber 0 grams
Protein 0 grams
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Salad
-
40
g
Eggplant (cut into thick slices)
-
1
tsp
Olive Oil
-
60
g
Tomato (finely chopped)
-
10
g
Parsley (fresh, chopped)
Mint Yoghurt Dressing
-
100
g
Plain Jalna Yoghurt
-
1
tbsp
Mint (fresh chopped)
-
1
tsp
Lemon Juice
Instructions
- 1. To make dressing, combine the yoghurt, fresh mint and lemon juice in a jug.
- 2. Heat a barbecue grill on high, spray with cooking spray, cook eggplant for 2 minutes each side or until brown and tender, cut into strips.
- 3. Place the eggplant, tomato and parsley in a bowl, gently toss to combine.
- 4. Place the eggplant mixture on a serving plate and drizzle with the dressing.
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