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0.00
1 Serving
15 Mins
Eggplant salad with mint yoghurt dressing
(0)
Calories: 0.00
Protein Serves: 0.40
Carbohydrate: 9.50
Cholesterol: 0.00
Fat: 0.00
Fiber: 0.00
Protein: 0.00
Instructions
To make dressing, combine the yoghurt, fresh mint and lemon juice in a jug.
Heat a barbecue grill on high, spray with cooking spray, cook eggplant for 2 minutes each side or until brown and tender, cut into strips.
Place the eggplant, tomato and parsley in a bowl, gently toss to combine.
Place the eggplant mixture on a serving plate and drizzle with the dressing.
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