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Chargrilled eggplant and zucchini salad

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Served with pomegranate, this Chargrilled eggplant and zucchini salad recipe is versatile and so easy to make. Whether it's a side or a main dish this salad is your go-to.

  • Serves6
  • Cook time5 minutes
  • Prep time15 minutes, + cooling time

Ingredients

  • 1 large eggplant, thinly sliced crossways
  • 2 zucchini, thinly sliced lengthways
  • 1 tbs olive oil
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¾ cup (210g) natural yoghurt
  • 1 tbs tahini
  • 1 lemon, zested, juiced
  • 60g pkt Coles Australian Baby Rocket
  • 1 cup mint leaves
  • ½ cup coriander leaves
  • ¼ cup (25g) walnuts, toasted
  • 2 tbs pepitas (pumpkin seeds), toasted
  • 1 pomegranate, halved, seeds removed

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. Brush both sides of the eggplant and zucchini with oil. Season. Cook for 1-2 mins each side or until tender. Transfer to a plate. Set aside to cool.
  2. Step 2

    Toast the cumin and paprika in a saucepan over low heat, stirring, for 1 min or until fragrant. Transfer to a bowl. Stir in the yoghurt, tahini and ¼ cup (60ml) lemon juice. Season.
  3. Step 3

    Arrange the eggplant, zucchini, rocket, mint and coriander on a large serving platter. Drizzle with the yoghurt mixture. Sprinkle with walnuts, pepitas, pomegranate seeds and lemon zest.

    Chargrilled eggplant and zucchini salad

    Chargrilled eggplant and zucchini salad
    • Serves6
    • Cook time5 minutes
    • Prep time15 minutes, + cooling time
    Ingredients
    • 1 large eggplant, thinly sliced crossways
    • 2 zucchini, thinly sliced lengthways
    • 1 tbs olive oil
    • 1 tsp ground cumin
    • ½ tsp smoked paprika
    • ¾ cup (210g) natural yoghurt
    • 1 tbs tahini
    • 1 lemon, zested, juiced
    • 60g pkt Coles Australian Baby Rocket
    • 1 cup mint leaves
    • ½ cup coriander leaves
    • ¼ cup (25g) walnuts, toasted
    • 2 tbs pepitas (pumpkin seeds), toasted
    • 1 pomegranate, halved, seeds removed
      Description

      Served with pomegranate, this Chargrilled eggplant and zucchini salad recipe is versatile and so easy to make. Whether it's a side or a main dish this salad is your go-to.

      Method
      1. Step 1

        Heat a barbecue grill or chargrill on medium-high. Brush both sides of the eggplant and zucchini with oil. Season. Cook for 1-2 mins each side or until tender. Transfer to a plate. Set aside to cool.
      2. Step 2

        Toast the cumin and paprika in a saucepan over low heat, stirring, for 1 min or until fragrant. Transfer to a bowl. Stir in the yoghurt, tahini and ¼ cup (60ml) lemon juice. Season.
      3. Step 3

        Arrange the eggplant, zucchini, rocket, mint and coriander on a large serving platter. Drizzle with the yoghurt mixture. Sprinkle with walnuts, pepitas, pomegranate seeds and lemon zest.