BBQ Eggplant Salad with Minted Yoghurt Dressing
A lovely summery salad meal with a zingy citrus dressing perfect for a Sunday lunch.
|1 tsp||Olive oil|
|½ cup||Black olives|
|⅓ cup||Basil leaves|
|1 to taste||Salt & freshly ground pepper|
Minted Yoghurt Dressing
- Thickly slice eggplant and brush slices on both sides with olive oil. Heat a barbecue and cook eggplant slices for 2 to 3 minutes on each side to brown. Remove to one side to cool.
- Place cold eggplant with tomatoes, olives and basil in a salad bowl, season with salt and pepper and toss well. Serve with minted yoghurt dressing to drizzle over.
- To make dressing, place all ingredients in a small bowl and whisk to combine(zest of the lemon only).