Eggplant salad with mint yoghurt dressing

Eggplant salad with mint yoghurt dressing

Course: Meals, Public, Snacks
Cuisine: Vegetarian
Servings: 1
Carbohydrates: 9.5g



  • 40 g Eggpant cut into thick slices
  • Cooking Spray
  • 60 g Tomato, finely chopped
  • Fresh Parsley, chopped

Mint Yoghurt Dressing

  • 100 g Plain Jalna Yoghurt
  • 1 tbsp Fresh Mint, chopped
  • 1 tsp Lemon juice


  • To make dressing, combine the yoghurt, fresh mint and lemon juice in a jug.
  • 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.
  • Place the eggplant, tomato and parsley in a bowl, gently toss to combine.
  • Place the eggplant mixture on a serving plate and drizzle with the dressing.


Carbohydrates: 9.5g
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