4 baby eggplant, cut lengthways into 5mm-thick slices sliced lengthways
Extra virgin olive oil spray
1 punnet (250 g or 8 ounces) cherry tomatoes
1 small garlic clove, crushed
¼ tsp smoked paprika (pimento)
Juice of ½ lemon
½ cup (200g or 4 ounces) reduced-fat Greek yoghurt
14 ounce can lentils, rinsed, drained
½ cup (80 g or 4 ounces)pine nuts, toasted
½ cup flat-leaf parsley leaves
2 firmly packed cups (70 grams) baby spinach leaves
Step 1. Preheat the grill to high. Spray eggplant slices lights with oil and place on a large baking tray with the cherry tomatoes. Cook under grill for 3-4 minutes until eggplant is coloured slightly and tomatoes are starting to wilt. Remove the tomatoes and set aside. Turn the eggplant slices and cook for a further 2-3 minutes, then set aside.
Step 2. Meanwhile, combine crushed garlic, smoked paprika, lemon juice and yoghurt in a small bowl. Season to taste.
Step 3. Combine eggplant, tomatoes, lentils, pine nuts, parsley and spinach in a bowl. Season to taste. Divide the salad among plates, then serve with a dollop of the yoghurt dressing.
Recipe provided by Julie Masci, TAPfit Dietitian. Original recipe by Olivia Andrews. “Delicious” October 2007 Issue.