Turmeric eggplant 'steaks' with lentil salad
2 clove(s), crushed
99% fat-free plain yoghurt
½ cup(s), (120g)
2 medium, (800g)
Lentils, canned, rinsed, drained
2 400g can, (2x400g cans)
3 medium, chopped
¼ cup(s), coarsely chopped
2 tsp, finely grated
1 tbs, extra virgin variety
3 tbs, toasted, coarsely chopped
1 x 3 second spray(s)
- Combine garlic, turmeric and half the yoghurt in a small bowl. Cut eggplants lengthways into 1.5cm-thick slices. Spread both sides of eggplant slices with yoghurt mixture.
- Combine lentils, tomatoes, coriander, juice, ginger and oil in a bowl. Season with salt and pepper.
- Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook eggplant for 3 minutes each side or until lightly charred and tender (see tip).
- Top eggplant with lentil mixture. Dollop with remaining yoghurt and sprinkle with almonds to serve.