Smoked Eggplant with Yoghurt Sauce and Pinenuts
This makes a great side dish with a protein and particularly if you have the BBQ on, because you can make the yoghurt sauce ahead and put the eggplant on the grill when you are already grilling. This dish uses Australian metric measurements
Ingredients
- 2 whole medium eggplants
- 2 tomatoes diced ripe, I used Russian Black tomatoes
- 50 gram pinenuts toasted
- 2 Tablespoons Parsley chopped
- 2 Tablespoons coriander chopped fresh
Yoghurt Sauce
- 2 Tablespoons Tahini
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground smoked paprika
- 1/2 teaspoon sea salt
- 20 ml lemon Juice (1 Tablespoon)
- 80 ml water 4 tablespoons
- 250 gm gm yoghurt creamy plain (1)
- 20 ml olive oil 1 Tablespoon
Instructions
- Put the eggplants onto a burner on high or onto the grill of a BBQ on medium to high heat.
- Leave the eggplant till it is nice and black and charring and turn so it is done on all sides. I like to pop the eggplant (or two) once done into the oven for 10 minutes till it is creamy and soft inside. * you can leave it on the BBQ on a tray with the lid down too*
- Leave on the tray to cool a little while you make the sauce
- Make the Sauce by putting the tahini, lemon, water, and spices into a jar and shaking. Once combined open it up and add the yoghurt and shake till well combined.
- Lay the peeled eggplant on a platter and season with salt and pepper and a drizzle of olive oil.
- Add the chopped herbs, sauce, tomatoes and pinenuts. Pass extra sauce
- Serve this with flat bread or crackers. It makes a great entree or appetiser.