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Lebanese Char-grilled Eggplant & Tomato Salad

SERVES: 4 • TOTAL TIME: 40 MINUTES

Ingredients:

  • 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

Directions:

  1. Combine yoghurt and lemon juice in a small bowl. Swirl through the pomegranate molasses if using. Chill until ready to serve.

  2. 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.

  3. 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.

  4. 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.

This recipe is courtesy of Sydney Markets.

Download Recipe Here:

Lebanese Char-grilled Eggplant & Tomato Salad
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