Name: Smoky eggplant salad with tahini and mint
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 1 small red onion, halved, sliced very thinly; 2 tablespoon lemon juice; 5 medium eggplants; 1 1/2 tablespoon tahini; 2 clove garlic, crushed; 1 cup (280 grams) greek-style yoghurt; 2 tablespoon extra-virgin olive oil; 1 teaspoon sumac; 1/2 cup loosely packed fresh mint leaves, torn

Ingredients

1 small red onion, halved, sliced very thinly

2 tablespoon lemon juice

5 medium eggplants

1 1/2 tablespoon tahini

2 clove garlic, crushed

1 cup (280 grams) greek-style yoghurt

2 tablespoon extra-virgin olive oil

1 teaspoon sumac

1/2 cup loosely packed fresh mint leaves, torn

Method

1.Preheat a barbecue or chargrill plate to high heat. Combine onion and half the juice in a small bowl; set aside.

2.Prick eggplants all over with a fork. Cook eggplants on a heated barbecue, turning occasionally, 30 minutes or until skin is charred and flesh is very tender. Place eggplants in a large sieve over a large bowl; drain. Cool.

3.Meanwhile, in a small bowl, combine tahini, garlic, yoghurt and remaining juice. Season to taste.

4.Remove and discard skin from eggplants. Pull flesh apart with two forks, place on a large platter; season well. Drizzle eggplant with oil. Spoon yoghurt sauce over eggplant. Top with onion mixture, sumac and mint leaves.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook