Chargrilled Eggplant With Capsicum Sauce

12 Ingredients

Number of servings

1

1 eggplant, halved lengthways
1/4 red capsicum, halved, deseeded
1/2 small tomato
1/2 clove garlic, chopped
1/4teaspoons ground cumin
1/2teaspoons smoked paprika
1teaspoons Woolworths extra virgin olive oil
1/2 cup light Greek yoghurt
2tablespoons dry roasted almonds, roughly chopped
1 sprig mint, leaves picked
1tablespoons continental parsley leaves
1/2 wholemeal Lebanese bread round

Description

Chargrilled eggplant and smoky capsicum sauce make for a perfect flavour match. Serve with Greek-style yoghurt, almonds and herbs for a tasty dish.

Variation:

To cook this recipe in the oven, brush eggplant with oil and bake in an oven preheated to 220˚C/200˚C fan-forced for 45 minutes or until dark golden and starting to collapse. Cook tomatoes and capsicum in the last 15 minutes of eggplant cooking time.

Method

Step 1 of 4

Preheat a barbecue or chargrill pan over medium-high heat.

Step 2 of 4

Grill eggplant for 40 minutes, turning, or until charred and starting to collapse. Set aside for 15 minutes or until cool enough to handle.

Step 3 of 4

Meanwhile, grill capsicum and tomato for 5 minutes, turning, or until skin has blistered and blackened. Transfer to a heatproof bowl. Cover and stand for 5 minutes. Peel skin and discard. Place capsicum, tomato, garlic, cumin, paprika and oil in a food processor. Process until smooth and combined.

Step 4 of 4

Spread yoghurt over plate. Top with eggplant, capsicum sauce, almonds and herbs. Serve with bread.