Grilled Eggplant With Minty Yogurt Dressing - cooking recipe

Ingredients

2 1/4 lb eggplants, cut into 1/3 inch slices
1 lb tomatoes, finely chopped
2/3 cup fresh flat-leaf parsley leaves, roughly chopped
None None FOR THE MINTY YOGURT DRESSING
2/3 cup low-fat yogurt
1 tbsp mint sauce
1 tbsp finely chopped fresh mint leaves

Preparation

Lightly coat a frying pan with oil and place over medium-high heat. Cook eggplant for 2 mins per side, or until tender. Arrange on serving plates along with tomatoes and parsley.
To make the minty yogurt dressing, combine yogurt, mint sauce, mint and 2 tbsp water in a small bowl. Drizzle over vegetables. Season.