Ingredients (4 servings)
2 (about 300g) eggplants, cut into 1cm-thick slices
Olive oil spray
2 ripe tomatoes, finely chopped
1 cup fresh parsley leaves
Mint yoghurt dressing
70g (¼ cup) plain yoghurt
1 tablespoon chopped fresh mint
2 teaspoons fresh lemon juice
To make dressing, combine the yoghurt, fresh mint and lemon juice in a jug. Season with salt and pepper.
Lightly spray the eggplant with olive oil spray. Season with salt. Pan-fry for 2 minutes each side or until brown and tender. Cut into 2cm strips.
Place the eggplant, tomato and parsley in a large bowl. Gently toss to combine.
Place the eggplant mixture on a serving plate and drizzle with the dressing. Serve.