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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Grill
- Grill pan
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving platter
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 tablespoons water
- 1 tablespoon mint sauce
- 1 tablespoon finely chopped fresh mint
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