Roasted Eggplant with Zucchini Salad and Tahini Yoghurt

Exclusive recipe by Pick A Local Pick SA brand ambassador – Callum Hann


2 eggplants, cut into eighths lengthways

1 tbs oil, plus 1 tbs extra

1 tbs ground cumin

Pinch of salt

½ cup Greek yoghurt

2 tbs tahini

1 garlic clove, finely grated

1 zucchini, shaved into ribbon using a vegetable peeler

400g chickpeas, drained and rinsed

3 cups baby spinach

½ bunch of parsley, leaves picked

½ bunch of mint, leaves picked

2 tbs red wine vinegar

1 pomegranate, seeds removed


  1. Preheat oven to 220°C. Place eggplant on a lined baking tray with baking paper. Sprinkle with one tablespoon oil, cumin and salt. Roast for 15-20 minutes or until tender and lightly charred.
  2. Meanwhile, combine yoghurt, tahini and garlic in a small bowl.
  3. Combine zucchini, chickpeas, baby spinach, parsley, mint, red wine vinegar and remaining one tablespoon oil in a large bowl. Toss to coat.
  4. Spread tahini yoghurt on a serving platter. Arrange zucchini salad and eggplant on top, before garnishing with pomegranate seeds.