Name: Chargrilled eggplant and zucchini salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: holiday
Ingredients: 1 large eggplant, thinly sliced crossways; 2 zucchini, thinly sliced lengthways; 18.20 gm olive oil; 2.50 gm ground cumin; 1.25 gm smoked paprika; 210g yoghurt; 24.00 gm tahini; 1 lemon, zested, juiced; 60g pkt Baby Rocket; 250.00 ml mint leaves; 125.00 ml coriander leaves; 25g walnut; 40.00 ml pepitas (pumpkin seeds), toasted; 1 pomegranate, halved, seeds removed

Chargrilled eggplant and zucchini salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

"Vibrant pomegranate seeds elevate this quick eggplant and zucchini salad with a burst of freshness."

Ingredients:

1 large eggplant, thinly sliced crossways
2 zucchini, thinly sliced lengthways
18.20 gm olive oil
2.50 gm ground cumin
1.25 gm smoked paprika
210g yoghurt
24.00 gm tahini
1 lemon, zested, juiced
60g pkt Baby Rocket
250.00 ml mint leaves
125.00 ml coriander leaves
25g walnut
40.00 ml pepitas (pumpkin seeds), toasted
1 pomegranate, halved, seeds removed

Instructions:

Preheat a barbecue grill or chargrill to medium-high heat. Brush both sides of the eggplant and zucchini with oil, season with salt and pepper, then grill for 1-2 minutes on each side until tender. Transfer to a plate and let cool before serving.
In a saucepan over low heat, toast the cumin and paprika while stirring for 1 minute, or until fragrant. Transfer the aromatic mixture to a bowl and combine it with the yoghurt, tahini, ¼ cup (60ml) lemon juice, and season to taste.
Place the eggplant, zucchini, rocket, mint, and coriander beautifully on a large platter. Drizzle with the yogurt mixture, then top with walnuts, pepitas, pomegranate seeds, and lemon zest.

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