Name: Eggplant, tomato and parsley salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: cooking-oil spray; 2 large eggplants (1kg), cut into 1cm slices; 2 large tomatoes (440g), chopped finely; 1 cup coarsely chopped fresh flat-leaf parsley; Mint yoghurt dressing; 1/2 cup (140g) low-fat natural yoghurt; 2 tablespoon water; 1 tablespoon mint sauce; 1 tablespoon finely chopped fresh mint

Eggplant, tomato and parsley salad

This eggplant, tomato and parsley salad is fantastic when you need a meal that is low in calories and high in nutrients and satisfaction.

*The Ultimate Low-fat* cookbook, ACP Books

Serves 4

Cook

30M

Ingredients

cooking-oil spray

2 large eggplants (1kg), cut into 1cm slices

2 large tomatoes (440g), chopped finely

1 cup coarsely chopped fresh flat-leaf parsley

Mint yoghurt dressing

1/2 cup (140g) low-fat natural yoghurt

2 tablespoon water

1 tablespoon mint sauce

1 tablespoon finely chopped fresh mint

Method

1.Spray heated barbecue grill plate with cooking-oil spray for 2 seconds. Cook eggplant, about 2 minutes each side, until tender.

2.Meanwhile, make mint yoghurt dressing.

3.To make the mint yoghurt dressing: Combine ingredients in a small bowl.

4.Divide eggplant, tomato and parsley among serving plates; drizzle with dressing.

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