580 Remuera Road, Remuera, Auckland
09 522 1776

Eggplant Salad with Yoghurt Dressing

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


  • 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

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