Chargrilled eggplant with capsicum sauce

gluten-free mains savoury vegan vego vegetarian

Ingredients

• 1 eggplant, sliced into 8 chunky strips
• 1 small red capsicum, sliced
• 1 tomato
• 2 garlic cloves, chopped
• 1 tsp cumin
• 1 tsp paprika
• salt and pepper
• olive oil
• 1/2 cup plain greek yoghurt
• 1 tbsp sliced almonds, lightly roasted
• some parsley
• some mint

Serve with pita or couscous.

Method

1. Salt and pepper eggplant. Rest for 10 minutes. Chargrill for 30 minutes, turning once.
2. Chargrill capsicum and tomato with a little salt and pepper.
3. Combine capsicum, tomato, garlic, cumin, paprika, salt & pepper, and olive oil in food processor. Whizz a few times until a nice sauce forms.
4. Serve eggplant with sauce and yoghurt on top. Sprinkle with almonds, parsley, and mint.

Source

Fresh Ideas Jan/Feb 2022