BBQ Eggplant Salad with Minted Yoghurt Dressing
24/2/2008
A lovely summery salad meal with a zingy citrus dressing perfect for a Sunday lunch.
Ingredients
| 500 g | Eggplant |
| 1 tsp | Olive oil |
| 4 | Tomatoes |
| ½ cup | Black olives |
| ⅓ cup | Basil leaf |
| 1 to taste | Salt & freshly ground pepper |
Minted Yoghurt Dressing
| 1 cup | Plain unsweetened yoghurt |
| 1 | Lemon |
| 1 clove | Crushed garlic |
| 1 tbsp | Fresh mint |
Directions
- Thickly slice eggplant and brush slices on both sides with olive oil. Heat a barbecue and cook eggplant slices for 2 to 3 minutes on each side to brown. Remove to one side to cool.
- Place cold eggplant with tomatoes, olives and basil in a salad bowl, season with salt and pepper and toss well. Serve with minted yoghurt dressing to drizzle over.
- To make dressing, place all ingredients in a small bowl and whisk to combine(zest of the lemon only).
Wine Match
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