Zucchini, eggplant and bean salad

A bright and colourful zucchini, eggplant and bean salad to lighten up your lunches and dinners.

  • 20 mins cooking
  • Serves 6
  • Print


Zucchini, eggplant and bean salad
  • 3 zucchini (360g)
  • 2 eggplants (600g)
  • 4 egg tomatoes (600g)
  • 1 tablespoon cumin seeds
  • 1/2 cup (125ml) extra virgin olive oil
  • 1/3 cup (80ml) lemon juice
  • 2 clove garlic, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1/2 cup firmly packed fresh coriander leaves


Zucchini, eggplant and bean salad
  • 1
    Cut zucchini lengthways into 5mm slices. Cut eggplant into 5mm rounds.
  • 2
    Cook eggplant and zucchini in heated oiled grill pan (or grill or barbecue) until browned on both sides and tender.
  • 3
    Cut tomatoes into quarters, remove seeds and chop flesh coarsely.
  • 4
    Add cumin seeds to heated dry frying pan; cook, stirring, until seeds are fragrant and begin to pop.
  • 5
    Combine oil, juice, garlic, pepper and cumin seeds in screw-top jar; shake well.
  • 6
    Combine beans, zucchini, eggplant and tomato in large bowl, stir in oil mixture and coriander leaves.

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