Chargrilled eggplant and zucchini salad

• porcje: 6 servings

Składniki

1 large eggplant, thinly sliced crossways

2 zucchini, thinly sliced lengthways

1 tbsp olive oil

1 tsp ground cumin

1/2 tsp smoked paprika

3/4 cup (210g) natural yoghurt

1 tbsp tahini

1 lemon, zested, juiced

60g pkt Coles Australian Baby Rocket

1 cup mint leaves

1/2 cup coriander leaves

1/4 cup (25g) walnuts, toasted

2 tbsp pepitas (pumpkin seeds), toasted

1 pomegranate, halved, seeds removed

Wskazówki

Step 1

Heat a barbecue grill or chargrill on medium-high. Brush both sides of the eggplant and zucchini with oil. Season. Cook for 1-2 mins each side or until tender. Transfer to a plate. Set aside to cool.

Step 2

Toast the cumin and paprika in a saucepan over low heat, stirring, for 1 min or until fragrant. Transfer to a bowl. Stir in the yoghurt, tahini and ¼ cup (60ml) lemon juice. Season.

Step 3

Arrange the eggplant, zucchini, rocket, mint and coriander on a large serving platter. Drizzle with the yoghurt mixture. Sprinkle with walnuts, pepitas, pomegranate seeds and lemon zest.

Notatki

https://www.taste.com.au/recipes/chargrilled-eggplant-zucchini-salad/ymNqwir2

Wartości Odżywcze

• Kalorie: 171