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.

by

Ingredients

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.

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