Chargrilled eggplant and macadamia salad with yogurt dressing

chargrilled_eggplant_and_macadamia_salad_with_yogurt_dressing___loseitloseit___the_low_carb_way

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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!

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