Name: Grilled eggplant with yoghurt
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: cooking-oil spray; 2 (1kg) eggplants, cut into 1cm slices; 2 (440g) tomatoes, finely chopped; 1 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup (140g) low-fat natural yoghurt; 2 tablespoon water; 1 tablespoon mint sauce; 1 tablespoon finely chopped fresh mint

Ingredients

cooking-oil spray

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

2 (440g) tomatoes, finely chopped

1 cup coarsely chopped fresh flat-leaf parsley

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 (or grill or barbecue) with cooking-oil spray. Cook eggplant, about 2 minutes each side, until tender.

2.Make mint yoghurt dressing by combining yoghurt, water, mint sauce and mint in a small bowl.

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

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