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Grilled Eggplant and Pesto Salad
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Grilled Eggplant and Pesto Salad

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?!
Makes 4 Serves
Prep Time 20 minutes
Cook Time 15 minutes
Easy As


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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Made with


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.


What do I need?
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olive oil
finely grated lemon zest
Gregg’s Sumac
Gregg’s Sesame Seeds
Gregg’s Rubbed Thyme
lemon juice
red onion
punnet cherry tomatoes
spring onions
fresh herbs – mint, parsley, basil
Mediterranean Dip Chunky Basil Pesto
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