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

Refreshing 20-minute salad with juicy pomegranate seeds, eggplant, and zucchini.

Ingredients:

1 large eggplant, thinly sliced crossways
2 zucchini, thinly sliced lengthways
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 barbecue grill or chargrill to medium-high heat. Brush oil on both sides of the eggplant and zucchini, then season with salt and pepper. Grill for 1-2 minutes per side until tender. Transfer to a plate and let cool.
In a saucepan over low heat, toast the cumin and paprika, stirring, until fragrant for about 1 minute. Transfer the fragrant spices to a bowl and mix in the yoghurt, tahini, and ¼ cup (60ml) lemon juice. Season with salt and pepper to taste.
Lay out the eggplant, zucchini, rocket, mint, and coriander on a big serving platter. Pour the yoghurt mixture over the top. Sprinkle with walnuts, pepitas, pomegranate seeds, and lemon zest.

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