Amanda Laird: Eggplant salad with yoghurt dressing

Eggplant salad with yoghurt dressing. Photo / Babiche Martens

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.