Eggplant and Lentil Salad with Yoghurt Dressing

  • Serves
  • Day 4

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.