Eggplant salad with yoghurt dressing
- Preheat oven to 180C. Peel the kumara and cut into lengths. Drizzle with olive oil then season and toss. Lay in a baking dish and cook for 30 minutes.
- Meanwhile, core the tomatoes and slice into eighths. Drizzle with olive oil and season, adding a pinch of sugar. Lay on a tray and cook for 30 minutes.
- Slice the eggplant in half then into lengths. Heat 1 Tbsp of oil in a pan and fry for 5 minutes, turning occasionally until golden.
- Assemble the salad ingredients with the spinach leaves. Mix the yoghurt, lemon and mint in a small bowl, season then drizzle over the salad.