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.

  • 30 mins cooking
  • Serves 4
  • Print
<i>The Ultimate Low-fat</i> cookbook, ACP Books


  • 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


  • 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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