Matt Sinclair


2 – 4 people


  • 2 eggplants, sliced 1cm lengthways
  • Salt
  • 2 Tbsp Cobram Estate Light EVOO
  • 2 tsp sumac


  • 2 Tbsp Coles Tahini paste
  • ½ cup Jalna Greek yoghurt
  • 1 clove garlic, finely grated
  • ½ tsp ground cumin
  • 2 tsp honey
  • Juice of ½ lemon
  • 4 Simsons Pantry Wholegrain Wraps


  • 1 bunch Kale, stalk removed, chopped
  • 2 Tbsp Cobram Estate Light EVOO
  • ½ red onion, finely diced
  • ½ bunch mint, leaves picked + torn
  • ½ bunch parsley, leaves picked, roughly chopped
  • 1 green chilli, finely sliced (optional)
  • ¼ cup toasted pinenuts
  • Juice and zest of ½ lemon
  • Salt and Pepper



  • Cut wraps into chip sized portions. Drizzle with olive oil, salt and sumac. Put into a 180 degree fan-forced oven for around 10 minutes – or until golden and crispy.
  • Lay out the eggplant slices on a clean tea towel and sprinkle with a pinch of salt. Leave for 10 minutes to extract some of the moisture.
  • In a small bowl, combine the tahini-yoghurt ingredients together and season with salt. Adjust seasonings to taste to balance the flavours of sweet, tangy and salty. Add a little water to loosen the dressing if needed. Set aside until required.
  • Add the kale and olive oil to a large bowl and season with salt, lemon juice, zest and a drizzle of oil. Massage the kale with the oil for 5 minutes to soften. Add the onion, herbs, chilli and pinenuts and toss to combine. Season to taste with lemon juice and salt and pepper just before serving.
  • Using paper towel, pat the eggplant slices dry, brush with olive oil and sprinkle over with salt.
  • Heat a griddle pan or BBQ over a medium-high heat. Once the pan is hot, lay the eggplant on the grill and cook for approximately 2 minutes on each side, until golden and charred in parts. The eggplant should be cooked through, but still hold its shape. Remove from the heat and keep warm.
  • On a large serving dish, cover base with yoghurt dressing. Cover with eggplant, greens and oven-baked chips.

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