Serves 2
1 orange kumara
olive oil
Salt and freshly ground black pepper
2 beefsteak tomatoes
Pinch of caster sugar
2 Japanese eggplants
2 handfuls of baby spinach leaves, rinsed
3 Tbs unsweetened yoghurt
½ Tbs lemon juice
½ Tbs freshly chopped mint
1 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.
2 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.
3 Slice the eggplant in half then into lengths. Heat a tablespoon of oil in a pan and fry for 5 minutes, turning occasionally until golden.
4 Assemble the salad ingredients with the spinach leaves. Mix the yoghurt, lemon and mint in a small bowl, season then drizzle over the salad.
<i>Amanda Laird:</i> Eggplant salad with yoghurt dressing
Eggplant salad with yoghurt dressing. Photo / Babiche Martens
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