GRILLED EGGPLANT WITH YOGHURT DRESSING, MINT & RASPBERRY VINEGAR

So simple, delicious and full of flavour. Wow your guests with this vibrant side recipe.

Serves 6-8 (as a side)

Ingredients:

Eggplant:

1. 3 large eggplants, cut into thick slices

2. 2 tsp olive oil

3. 1/2 tsp ground cumin

4. Sea Salt

5. Pepper

Herbed Yoghurt Sauce:

1. 2 cups Greek yoghurt

2. 1/2 cup mint leaves, finely chopped

3. 1 tsp honey

4. Pinch of lemon zest (optional)

To serve:

1. 1/4 cup pine nuts, toasted

2. 1/4 cup mint leaves, finely chopped

3. Pomegranate seeds or raspberry vinegar

Method:

1. Preheat a grill pan or BBQ.

2. Cut the eggplant into 2cm slices lengthwise. Add to a bowl with the olive oil, cumin, salt & pepper and combine. Grill for 5 mins each side until cooked through (but it still holds its shape). Lay them flat on a plate to cool.

3. For the yoghurt sauce: Add the yoghurt, mint, honey, zest (optional) and season well.

4. To serve: Top each eggplant round with a good dollop of the yoghurt sauce. Garnish with fresh mint, toasted pine nuts and pomegranate seeds (or a drizzle of raspberry vinegar). Serve immediately (the pomegranate or raspberry vinegar will get runny and messy if you wait).

Tip: I usually use Pomegranate seeds and they are amazing in this recipe, but they are hard to find right now. I substituted with a drizzle of raspberry vinegar. This can be found in good quality produce stores.