INGREDIENTS
4
Baby eggplant
2
firmly packed cups Baby spinach, leaves
1/2 cup
Flat-leaf parsley, leaves
1
Garlic clove, small
1/2
Lemon, Juice of
1 400 gram can
Lentils
1/4 tsp
Paprika, smoked
1
Olive oil, Extra virgin
1/2 cup
Pine nuts, toasted
1
Pita bread
1/2 cup
Greek yoghurt, thick
1
Punnet (250g) cherry tomatoes