Barbecuing brings out the sweet flavours in the eggplant, providing a perfect contrast to the tangy mint dressing.
Ingredients
- 2 (about 300g) eggplants, cut into 1cm-thick slices
- Olive oil spray
- 2 ripe tomatoes, finely chopped
- 1 cup fresh continental parsley leaves
Mint yoghurt dressing
- 70g (1/4 cup) skim milk natural yoghurt
- 2 teaspoons bought mint sauce
- 1 tablespoon chopped fresh mint
- 2 teaspoons fresh lemon juice
Method
- Step 1To make dressing, combine the yoghurt, mint sauce, fresh mint and lemon juice in a jug. Season with salt and pepper.
- Step 2Heat a barbecue grill on high. Lightly spray the eggplant with olive oil spray. Season with salt. Cook for 2 minutes each side or until brown and tender. Cut into 2cm strips.
- Step 3Place the eggplant, tomato and parsley in a large bowl. Gently toss to combine.
- Step 4Place the eggplant mixture on a serving plate and drizzle with the dressing. Serve.
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
199 kj
Energy
4g
Fibre
3g
Protein
1mg
Cholesterol
34.42mg
Sodium
6g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
You can prepare this recipe to the end of step 1 up to 2 hours ahead. Cover and store in the fridge. Continue from step 2 up to 30 minutes ahead.
- Author: Heidi Flett
- Image credit: William Meppem
- Publication: Australian Good Taste
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