Aubergine, Basil, Spinach And Chilli Salad With A Yoghurt Recipe

• 2 x Aubergines A large handful of basil leaves
• 50 ml Extra virgin olive oil, (2fl ounce)
• 4 x Tomatoes, sliced
• 225 gm Washed baby spinach, (8oz)
• 1 x Garlic clove
• 200 ml Lowfat yoghurt, (7oz) Salt and pepper
• 1 x Red chilli, de-seeded and finely minced
• 50 gm Pine nuts, (2oz)
• 1 x Lemon
• 1 x Lemon

1. Cut the aubergine across into slices about 1cm thick.
2. Grill untill slightly charred on both sides and transfer to a bowl and cover with clingfilm.
3. If working in batches, make sure to recover the bowl each time.
4. If you can barbecue them, so much the better.
5. Roughly chop the basil leaves and add in these, along with the extra virgin olive oil, tomatoes and spinach leaves.
6. Peel and mash the garlic withi the 1/2 tsp of salt, whisk into the lowfat yoghurt and add in this to the aubergine along with the chilli.
7. Heat a frying pan without any oil and when warm toast the pine nuts till they just begin to colour.
8. Add in these to the bowl, toss everything well, squeeze over the juice of the lemon and serve with lots of bread.
9. Fruit;

handful of basil leaves, olive oil, tomatoes, gm washed baby spinach, garlic, yoghurt, red chilli, nuts, lemon, lemon

Taken from cookeatshare.com/recipes/aubergine-basil-spinach-and-chilli-salad-with-a-yoghurt-71410 (may not work)