35 mins
4-6
Autumn, Winter

Chef Callum Hann has created an exclusive recipe for A Better Choice fans. His Roasted Eggplant with Zucchini Salad and Tahini Yoghurt packs a punch with delicious Mediterranean flavours. Featuring delicious eggplant, zucchini, pomegranate and spinach, this veggie packed dish is destined to be a household favourite.

Method

  1. Preheat oven to 220°C. Place eggplant on a lined baking tray with baking paper. Sprinkle with one tablespoon oil, cumin and salt. Roast for 15-20 minutes or until tender and lightly charred.
  2. Meanwhile, combine yoghurt, tahini and garlic in a small bowl.
  3. Combine zucchini, chickpeas, baby spinach, parsley, mint, red wine vinegar and remaining one tablespoon oil in a large bowl. Toss to coat.
  4. Spread tahini yoghurt on a serving platter. Arrange zucchini salad and eggplant on top, before garnishing with pomegranate seeds.

Are you ready to start creating?

Find My Store Now!

Sign up for latest news, tips and special offers