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Chargrilled eggplant and zucchini with beans and hazelnuts
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Versatile and elegant vegetarian dish, perfect as a main or side.
Ingredients:
  • 2 eggplants, thinly sliced lengthways
  • 6 zucchini, thinly sliced lengthways
  • Olive oil spray
  • 36.40 gm extra virgin olive oil
  • 800g green round beans, trimmed
  • 60ml (1/4 cup) red wine vinegar
  • 160ml (2/3 cup) extra virgin olive oil, extra
  • 75g (1/2 cup) dry-roasted hazelnuts, coarsely chopped
Instructions:
  • Preheat a barbecue grill or chargrill to medium heat. Lightly spray the eggplant and zucchini with oil. Grill the eggplant in batches for about 5 minutes per side until golden and tender, then transfer to a plate. Grill the zucchini in batches for about 2-3 minutes per side until golden and tender, then transfer to the plate.
  • Lay out the eggplant in a large baking dish, drizzle with oil, then alternate layers with zucchini and the rest of the eggplant. Let it cool.
  • Blanch the beans in boiling water for 2 minutes until vibrant green and al dente. Drain well.
  • In a jug, vigorously whisk together the vinegar and extra oil until fully combined. Season with salt and pepper, then gently fold in the hazelnuts.
  • Lay out the eggplant and zucchini on a platter, then add the beans on top before drizzling with the dressing.

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