This Middle-Eastern style salad can be served with warm pitta bread as a starter or light lunch dish or to accompany a main course rice pilaf. Choose the type of yogurt that will suit your diet, or omit it altogether.

Serves: 4

Ingredients

• 2 small aubergines, sliced

• 75ml/ 5 tbsp olive oil

• 50ml/2fl/ ¼ cup red wine vinager

• 2 garlic cloves, crushed

• 15ml/ 1 tbsp lemon juice

• 2.5 ml/ ½ tsp ground cumin

• 2.5 ml/ ½ tsp ground coriander

• ½ cucumber, thinly sliced

• 2 tomatoes thinly sliced

• 30ml/2 tbsp natural yogurt, to serve (optional)

• Salt and ground black pepper

• Chopped flat leaf parsley, to garnish

Direction

1. Preheat the grill. Brush the aubergine slices lightly with some of the oil and cook under a high heat, turning once, until golden and tender.

2. Cut the cooked aubergine slices into quarters.

3. Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander. Season with salt and pepper and mix thoroughly. Add the warm aubergine, stir well and chill for at least 2 hours.

4. Add the cucumber and tomatoes and mix well. Transfer to a serving dish and spoon the yogurt on top, if using.

Nutritional Information: Per portion

• Energy 148kcals/612kj

• Protein 1.5g

• Fat 14.2g

• Saturated fat 2.11g

• Carbohydrate 3.8g

• Sugar 3.6g

• Fibre (NSP) 1.92g

• Calcium 29.7mg