Thursday, October 8, 2009
Preparation Time 20 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
60ml (1/4 cup) olive oil
8 (about 600g) Lebanese eggplants, halved lengthways
2 ripe tomatoes, coarsely chopped
3/4 cup fresh coriander leaves
1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped
130g (1/2 cup) Greek-style yoghurt
60ml (1/4 cup) fresh lemon juice
1/2 garlic clove, crushed
Lebanese bread, to serve
1. Heat half the oil in a large non-stick frying pan over medium heat. Add half the eggplant and cook for 3-4 minutes each side or until golden brown and tender. Transfer to a plate. Repeat with the remaining oil and eggplant.
2. Meanwhile, combine the tomato, coriander and pistachio in a medium bowl. Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper.
3. Divide the eggplant among serving plates. Top with the tomato mixture and yoghurt dressing. Serve with the Lebanese bread.
Notes & tips
This superb salad tastes so good you'll be chasing every last morsel around your plate.
Herbed zucchini & tomato salad: Replace the eggplant with zucchini in step 1. Replace the coriander with fresh mint leaves and the pistachio kernels with toasted pine nuts in step 2. Serve with sliced ciabatta (crusty Italian bread).
Good Taste - December 2006, Page 26
Recipe by Michelle Southan
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