EGGPLANT AND CAPSICUM SALAD WITH DILL YOGHURT DRESSING
This simple summery salad is great for a classic kiwi barbecue with friends and family. The lemony sumac and fresh mint and dill work together wonderfully.
Ingredients
1 clove garlic, mashed to a paste with salt
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
2 eggplant, cut in half lengthwise and then into 5mm slices
3 red capsicums, core removed and cut into wedges
½ cup mint leaves, thinly sliced
½ cup thick Greek-style yoghurt
2 tablespoons chopped dill
1 teaspoon sumac
2 tablespoons toasted pine nuts
Method
Put the garlic, red wine vinegar and olive oil in a large bowl
Grill the eggplant and capsicums until tender and add to the bowl. Toss well and set aside to mellow
When ready to serve, add the mint
Combine the yoghurt, dill and sumac and season with salt
Put the salad in a serving dish and drizzle the yoghurt. Scatter with the pine nuts