Roasted Eggplant with Zucchini Salad and Tahini Yoghurt
Exclusive recipe by Pick A Local Pick SA brand ambassador – Callum Hann
- 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.
- Meanwhile, combine yoghurt, tahini and garlic in a small bowl.
- Combine zucchini, chickpeas, baby spinach, parsley, mint, red wine vinegar and remaining one tablespoon oil in a large bowl. Toss to coat.
- Spread tahini yoghurt on a serving platter. Arrange zucchini salad and eggplant on top, before garnishing with pomegranate seeds.