Eggplant Salad with Yogurt Dressing 
Makes 1 large salad
2 large tomatoes
¼ tsp salt
½ tsp sugar
1 medium sized eggplant (aubergine)
100g baby spinach leaves
½ cup plain unsweetened low fat yoghurt
½ cup chopped mint
1 tbsp lemon juice
½ tsp sugar
¼ tsp salt
Pepper
METHOD
- Heat the oven to 180ºC
- Core and cut tomato into 8ths
- Lay on oven tray and sprinkle with salt and a little sugar
- Bake in oven for 30 minutes
- Slice eggplant into quarters lengthways then chop into smaller wedges
- Place eggplant in a steamer basket over boiling water and steam until soft
- Assemble salad ingredients with spinach leaves, tomato and eggplant
- Mix yoghurt, mint, lemon juice, sugar and salt and pepper
- Drizzle over salad
