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.