Eggplant salad with yoghurt dressing

Ingredients

1 pinch	Caster sugar
2	Tomatoes, beefsteak
2	Eggplants, Japanese (Main)
1 to drizzle	Olive oil
1	Salt & freshly ground pepper, to season
½ Tbsp	Lemons, juice
3 Tbsp	Plain unsweetened yoghurt
2 handfuls	Baby spinach (Main)
½ Tbsp	Fresh mint, chopped
1	Orange kumara

Directions

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 1 Tbsp 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.