Name: Grilled aubergine salad with basil yoghurt dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4 aubergines medium, sliced; sea salt; 1/3 cup fresh chillies 573; 2 Tbs cumin seeds; 2 Tbs coriander seeds; 20 g fresh coriander; 75 g pomegranate rubies; 1/2 red onion chopped; 5 g fresh basil torn; 1 Tbs tahini; 1/3 cup yoghurt Greek; 1 garlic small cloves, chopped; 30 ml water hot; lemon juice only; sea salt and freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (15)

4	aubergines — medium, sliced
	sea salt
1/3 cup	fresh chillies — 573
2 Tbs	cumin — seeds
2 Tbs	coriander — seeds
20 g	fresh coriander
75 g	pomegranate rubies
1/2	red onion — chopped

BASIL YOGHURT DRESSING:

5 g	fresh basil — torn
1 Tbs	tahini
1/3 cup	yoghurt — Greek
1	garlic — small cloves, chopped
30 ml	water — hot
	lemon — juice only
	sea salt and freshly ground black pepper

Tap for ingredients

Method:

Preheat the oven to 180ºC.

Place sliced aubergines in a colander and sprinkle with salt; allow to stand for 20 minutes. Pat dry with paper towel.
Place aubergines on a baking tray, drizzle with olive oil and sprinkle with cumin and coriander. Roast for 20–30 minutes. Remove and set aside.
Place eggplant on a serving platter, toss with coriander leaves and pomegranate seeds, drizzle with dressing.

For dressing
Place all ingredients in a bowl, stir well, season and drizzle with olive oil. (Thin dressing down with a little extra hot water if necessary.)

Words and image: Lose It! magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Mealsmailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.