LYNTON'S BBQ EGGPLANT SALAD

INGREDIENTS
  • 2 - 3 large eggplants, cut into quarters, salted & patted dry
  • 1 1/2 tsp salt

  • 1 pomegranate, seeds removed
  • 1 red capsicum, finely diced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh coriander leaves
  • 1/4 cup chives, cut into batons
  • 1 tbsp pomegranate molasses
  • 1/2 cup Greek yoghurt
  • 1/2 lemon, juiced & zested
  • 1/4 cup pistachios 
WHAT TO DO
  1. Begin by salting and draining the eggplants for 15 minutes ensure that the bitter juices are removed before cooking.
  2. Preheat your BBQ or griddle pan over high heat until it is almost smoking. Toss the eggplant in the olive oil until evenly coated and season with the salt. Place the eggplant onto your grill and cook for 5 - 6 minutes or until the eggplant is tender and you have got nice char marks.
  3. Meanwhile season the yoghurt in a small bowl with the zest and juice of a lemon. Check seasoning and adjust with salt and pepper if needed.
  4. Remove the eggplant from the grill and place onto a serving platter, drizzle the zesty yoghurt over the grilled eggplant along with the pomegranate molasses and top the platter with a scattering of herbs, capsicum and pistachios. Serve.
For the freshest ingredients visit the Bongiorno Brothers at the Queen Victoria Market.
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