Chargrilled eggplant and macadamia salad with yogurt dressing
|1/2 cup double cream yoghurt|
|3 large aubergines, cut into 1/2 cm slices|
|2 tbsp coconut oil|
|himalayan salt and black pepper|
|fresh basil leaves|
|grated zest and juice of 1/2 lemon|
|1/2 garlic clove, bruised|
|2 tbsp flatleaf parsley|
|2 tbsp coriander, chopped|
|100g macadamia nuts, toasted and roughly chopped|
|1 large avocado, peeled and sliced|
- Heat a griddle pan over a high heat, brush aubergine slices with oil, and cook for 2-3 minutes on each side until golden and soft.
- Arrange on a serving platter and set aside. Combine double cream yogurt, grated zest and juice of 1/2 lemon, 1/2 garlic clove, bruised, ground cumin, chopped flatleaf parsley and coriander and himalayan salt and black pepper and season.
- To serve: Drizzle dressing over the aubergine slices and arrange on a serving platter with basil, avocado, and macadamia nuts. For more delicious recipes from this Volume, get your copy here!