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Export 12 ingredients for grocery delivery
Step 1
Preheat the grill to high. Lightly brush the eggplant slices with olive oil and place on a large baking tray with the cherry tomatoes. Cook under grill for 3-4 minutes until eggplant is coloured slightly and tomatoes are starting to wilt. Remove the tomatoes and set aside. Turn the eggplant slices and cook for a further 2-3 minutes, then set aside.
Step 2
Meanwhile, combine crushed garlic, smoked paprika, lemon juice and yoghurt in a small bowl. Season to taste.
Step 3
Combine eggplant, tomatoes, lentils, pine nuts, parsley and spinach in a bowl. Season to taste. Divide the salad among plates, then serve with a dollop of the yoghurt dressing and the pita bread.