Adapted from a recipe by Heidi Flett, via www.taste.com.au
Smoky barbequed eggplants with sweet tomatoes and a tangy dressing make for a satisfying salad.
Serves 4
Ingredients
Salad
2 eggplants, cut in half and then into
1 cm thick slices
Olive oil
2 ripe tomatoes, finely chopped
1 cup fresh flat-leaf parsley leaves, picked
from the stems
Dressing
1/4 cup natural yoghurt, Greek style
2 tsp mint sauce (see below)
1 tblsp chopped fresh mint leaves
2 tsp fresh lemon juice
Mint sauce
3/4 cup fresh mint leaves
1 tsp castor sugar
1/4 cup boiling water
1/2 cup white vinegar
Method
Make the mint sauce: combine mint with sugar and boiling water, mix until sugar is dissolved. Add vinegar and stir. Allow to stand 15 minuted for flavour to develop.
(Classic mint sauce goes beautifully with lamb, as indeed would this salad. It is best
used the same day.)
Make the dressing: combine yoghurt, mint sauce, fresh mint and lemon juice in a bowl.
Season with salt and pepper.
Make the salad: heat a barbeque grill on high. Brush both sides of the eggplant slices
with olive oil, and season with a little salt. Cook slices approximately 2 minutes on each
side until brown and tender. Cut into 2 cm strips. Place the eggplant, tomato and parsley in a large bowl. Gently toss to combine.
Pile onto serving plates and drizzle with the yoghurt dressing.
Enjoy!