Name: Grilled Eggplant and Pesto Salad
Cook time: 15 min
Yield: Makes 4 Serves
Ingredients: ¼ cup olive oil; 1 tsp finely grated lemon zest; 1 tsp Gregg's Sumac; 1 tsp Gregg's Sesame Seeds; 1 tsp Gregg's Rubbed Thyme; ¼ tsp salt; 1 eggplant, cut into 1 cm thick slices; 2 tbsp lemon juice; 1 red onion, cut into wedges; 1 red pepper, cut into quarters; 125g punnet cherry tomatoes, halved; 2 spring onions, sliced; 1 cup chopped fresh herbs - mint, parsley, basil; 135g Mediterranean Dip Chunky Basil Pesto

Spice up your next salad, with grilled eggplant and pesto. Quick and easy to prepare, and packed full of flavour - who said salad can't be delicious?!

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Makes 4 Serves

Prep Time 20 minutes

Cook Time 15 minutes

Easy As

Ingredients

¼ cup olive oil

1 tsp finely grated lemon zest

1 tsp Gregg's Sumac

1 tsp Gregg's Sesame Seeds

1 tsp Gregg's Rubbed Thyme

¼ tsp salt

1 eggplant, cut into 1 cm thick slices

2 tbsp lemon juice

1 red onion, cut into wedges

1 red pepper, cut into quarters

125g punnet cherry tomatoes, halved

2 spring onions, sliced

1 cup chopped fresh herbs - mint, parsley, basil

135g Mediterranean Dip Chunky Basil Pesto

NUTRITION INFORMATION: Average Quantity per Serving Serving size (Avg): 290g
Energy	1855kJ
Protein	7.4g
Fat, total	38.1g
- saturated fat	5.1g
Carbohydrate	14.1g
- sugars	9.8g
Dietary Fibre	7.6g
Sodium	320mg

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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INGREDIENTS NUTRITION

Made with

Method

Step 1

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.

Step 2

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.

Step 3

Drizzle red onion and red pepper with a little extra olive oil, then chargrill for 4 to 5 minutes until tender and charred.

Step 4

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.