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Eggplant, tomato and parsley salad

The Ultimate Low-fat cookbook, ACP Books

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Low fat, Vegetarian
Course: Entree, Lunch, Main
Favourite flavours: Salad

Eggplant, tomato and parsley salad
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 yogurt dressing
½ cup (140g) low-fat natural yogurt
2 tablespoons water
1 tablespoon mint sauce
1 tablespoon finely chopped fresh mint
METHOD

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

Meanwhile, make mint yogurt dressing.

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

Mint yogurt dressing
Combine ingredients in small bowl.

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