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Favoreats

Favoreats LLC

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Eggplant and lentil salad with yoghurt dressing

Olivia Andrews
  • 30 minutes
  • Serves 4

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