Warm eggplant and Tomato Salad

Prep Time: 10min

Cooking Time: 30min

Serves: 4

2 medium eggplants, cubed

2 tsp salt

4 tbs olive oil

2 cloves garlic

200g natural yoghurt

1 tbs olive oil, extra

10 Flavorite cocktail tomatoes, halved

1 cos lettuce

1/2 cup fresh mint, chopped

  • Preheat the oven to 220C.
  • Toss the eggplant cubes with 1 tsp of salt and the oil.
  • Bake in a shallow oven tray for 20min.
  • Menwhile, combine crushed garlic, remaining salt and yoghurt. Set aside.
  • Heat the remaining olive oil in a frying pan. Add cocktail tomatoes.
  • Stir – fry for 5min. To serve, arrange the eggplant cubes on a bed of lettuce.
  • Pur a thin layer of yoghurt over. Top with tomatoes and fresh mint.

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