RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 2 eggplants, thinly sliced
  • 2 zucchinis, thinly sliced lengthways
  • 1/4 cup Cobram Estate Robust EVOO
  • 1/3 cup Coles tahini
  • 1/3 cup Jalna Greek yoghurt
  • 2 tsp honey
  • 1 clove garlic, grated
  • 1 Tbsp ground cumin
  • Zest and juice of 1 lemon
  • 1 tsp Coles sumac
  • 1/4 cup pinenuts, toasted
  • 1/4 cup picked coriander leaves

 

METHOD:

  • Lay out eggplant and zucchini slices onto a clean towel. Sprinkle with salt and allow and set aside for 5-10 minutes to draw moisture out. Pat dry with paper towel.
  • In a bowl, combine the tahini, yoghurt, honey, garlic, cumin and zest and lemon juice and whisk together until smooth. Adjust seasoning if required.
  • Heat a BBQ grill or heavy based pan on a medium-high heat. Drizzle the eggplant and zucchini with olive oil and cook for 1-2 minutes on each side until golden. Lay out onto a serving platter and season with a sprinkling of salt. Drizzle over the tahini-yoghurt dressing, sprinkling of sumac, pinenuts and coriander leaves. Serve warm as a side.

Our friends at Wine Selectors recommend pairing this dish with a Rose or Pinot Grigio.

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