Grilled eggplant and yoghurt salad
Ingredients
3 eggplants
½ cup Greek yoghurt
¼ cup sultanas or currants, soaked in hot water (optional)
1 clove garlic, crushed
1 tsp coriander seeds, toasted and ground
½ tsp cumin seeds, toasted and ground
¼ cup parsley, chopped
1 tbs pomegranate molasses
Extra virgin olive oil
Walnuts, toasted (to garnish)
Method
Chop eggplants into 2cm thick cubes, salt and let rest for 30 minutes. Wash and pat dry. Drizzle with olive oil and either grill on hot plate or bake in a hot oven (200C on a baking tray lined with baking paper) until soft.
Soak sultanas in hot water for 15 minutes. Toast walnuts. Toast and grind spices.
While eggplant is warm, place in a bowl, add the yoghurt, sultanas, chopped parsley, crushed garlic, spices, pomegranate molasses and season with salt and pepper. Mix to combine all ingredients.
To serve, place in a serving dish and garnish with toasted walnuts and some chopped parsley.
