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Eggplant, pistachio and tomato salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious salad that leaves you craving more with every bite.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 8 (about 600g) Lebanese eggplants, halved lengthways
  • 2 ripe tomatoes, coarsely chopped
  • 187.50 ml fresh coriander leaves
  • 1 x 80g pkt pistachio kernels, coarsely chopped
  • 130g (1/2 cup) Greek Style Yoghurt
  • 60ml (1/4 cup) fresh lemon juice
  • 1/2 garlic clove, crushed
  • Lebanese bread, to serve
Instructions:
  • In a large non-stick frying pan over medium heat, cook the first batch of eggplant slices in half of the oil until golden brown and tender, about 3-4 minutes per side. Transfer to a plate. Repeat with the remaining eggplant slices and oil.
  • In a medium bowl, mix together the tomato, coriander, and pistachio. In a separate small bowl, combine the yogurt, lemon juice, and garlic. Season with salt and pepper to taste.
  • Arrange the eggplant on serving plates, then spoon over the tomato mixture and drizzle with the yogurt dressing. Serve alongside the Lebanese bread.

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