Lebanese Char-grilled Eggplant & Tomato Salad
TOTAL TIME: 40 MINUTES
½ cup thick Greek-style natural yoghurt
1½ tbsp lemon juice
1 tsp pomegranate molasses (optional)
⅓ cup extra virgin olive oil + extra to serve
2 garlic cloves, finely minced
1 tsp ground cumin
2 large (about 650 g each) eggplants, trimmed and cut lengthways into 1cm thick slices
1 red and 1 yellow capsicum, deseeded and cut lengthways into 1cm strips
2 x 250 g stemed cherry truss tomatoes
250 g tub hummus
A few pinches of sumac and lemon wedges, to serve
Combine yoghurt and lemon juice in a small bowl. Swirl through the pomegranate molasses if using. Chill until ready to serve.
Combine oil, garlic, cumin and salt and pepper in a small bowl. Place eggplant, capsicums and tomatoes onto a large tray. Liberally brush with oil.
Preheat a greased barbecue or char-grill pan on medium-high heat. Barbecue or char-grill vegetables, in batches, for 10 minutes per batch and turning once, until tender and lightly charred and tomatoes have blistered. Transfer to a tray.
Swirl half of the hummus onto a serving platter. Arrange eggplant, capsicums and tomatoes on the platter. Drizzle with yoghurt mixture. Sprinkle with sumac. Drizzle with a little extra virgin olive oil. Serve with lemon wedges and remaining hummus.