Charred Eggplant And Zucchini With Tahini Yoghurt Dressing

Charred Eggplant And Zucchini With Tahini Yoghurt Dressing

Posted 2015-04-29 by Kate Matefollow
Charred vegetables and creamy tahini and yoghurt dressing such a simple dish, yet so delicious. The perfect vegetarian dish when you want something simple.

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

Method
  • 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_


    %recipeyum
    226699 - 2023-07-17 10:09:42

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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