Charred Eggplant And Zucchini With Tahini Yoghurt Dressing

Posted 2015-04-29 by Kate Mate ⇒ follow

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

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