NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 290g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Combine the olive oil, lemon zest, Gregg's Sumac, Gregg's Sesame Seeds, Gregg's Rubbed Thyme and salt in a small bowl. Brush half of the mixture over one side of the eggplant slices. Add the lemon juice to the remaining oil mixture and set aside.
Heat a ridged grill pan to medium high. Place the eggplant slices onto the grill, oil side down, and cook for 3 to 4 minutes. Turn and cook the other side for 2 to 3 minutes until eggplant is tender and lightly charred.
Drizzle red onion and red pepper with a little extra olive oil, then chargrill for 4 to 5 minutes until tender and charred.
Chop the eggplant and pepper into 2 cm pieces and place into a bowl with the red onion, cherry tomatoes, spring onions and herbs. Add the dressing and toss to combine. Season to taste. Place onto a serving platter and dot Mediterranean Dip Chunky Basil Pesto on top.