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Charred Eggplant And Zucchini With Tahini Yoghurt Dressing
Kate Mate
Easy (2874) Dinner (2274) Lunch (1798) Vegetarian (1517) Yoghurt (54) Middle Eastern (31) Tahini (23)
Charred vegetables and creamy tahini and yoghurt dressing such a simple dish, yet so delicious. The perfect vegetarian dish when you want something simple.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Makes: 2 servings
Ingredients
2 zucchini
1 eggplant
4 tablespoons of Greek yoghurt
4 tablespoons of hulled tahini
Juice of 2 small lemons
2 small garlic cloves crushed
2 tablespoons of macadamia nuts
Method
Categories
#Vegetarian
#Middle Eastern
#Dinner
#Lunch
#Yoghurt
#Tahini
#Easy
Charred Eggplant and Zucchini
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Makes: 2 servings
Ingredients
2 zucchini
1 eggplant
4 tablespoons of Greek yoghurt
4 tablespoons of hulled tahini
Juice of 2 small lemons
2 small garlic cloves crushed
2 tablespoons of macadamia nuts
Halve the zucchini leaving the skin on.
Cut the eggplant into quarters again leaving the skin on.
Spray a griddle pan with coconut cooking oil spray and place on high heat.
Salt the zucchini and eggplant.
When pan is hot add in zucchini and eggplant pieces.
Cook zucchini and eggplant until soft and charred with a few grill lines. (approximately 15-20 minutes)
Cooking the zucchini and eggplant
In a bowl mix together the Greek yoghurt, tahini, lemon juice and garlic, then stir to combine.
Taste the dressing and adjust as needed. If the tahini taste is too strong for you, add an extra 2-3 tablespoons of Greek yoghurt.
Roughly chop the macadamias and add them to a dry fry pan to toast them slightly.
Take macadamias off the heat and set aside.
Now to plate up. Spread dressing over 2 plates.
Tahini Yoghurt Dressing spread out on the plate
Place pieces of zucchini and eggplant on top.
Finally sprinkle the nuts on top and your dish is ready to serve.
Categories
#Vegetarian
#Middle Eastern
#Dinner
#Lunch
#Yoghurt
#Tahini
#Easy
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