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Charred Corn and Eggplant Salad
This charred corn and eggplant salad screams summer. It’s a great pick to serve alongside your burgers this BBQ season.
Makes 4
Prep Time 5 minutes
Cook Time 10 minutes
Easy
Ingredients
Wattie's® Supersweet Corn Cobs
1 eggplant
1 bag of mixed salad greens
Oil
¼ cup plain yoghurt
1 tbsp Heinz® [SERIOUSLY] Good® Original Mayonnaise
½ lemon
2 cloves garlic (chopped)
Salt and Pepper
NUTRITION INFORMATION: Average Quantity per Serving |
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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.
INGREDIENTS
Made with
![Heinz® [SERIOUSLY] Good® Original Mayonnaise](https://d3ldzx7fxfvsfy.cloudfront.net/kraft8x/17/1700721059105_150x150.jpg)
Method
Step 1
Pull out the Wattie's® Supersweet Corn Cobs from the freezer and defrost. Step 2
Preheat your BBQ/grill on medium-high heat. Step 3
Wash and cut the eggplant into medium to thin circles. Coat the eggplant and corncobs in oil and salt and pepper. Place on the BBQ. Step 4
Leave the vegetables for 5 minutes on each side till they are cooked and form grill marks on each side. Place aside. Step 5
Open the bag of mixed greens, wash and add to the serving plate. Step 6
When the corncobs are cool enough to touch, slice the corn off the cobs. Add corn and eggplant to the serving plate. Step 7
In a small bowl mix the plain yoghurt, 1 tbsp Heinz® [SERIOUSLY] Good® Original Mayonnaise, chopped garlic, and lemon together. Step 8
Spoon over the dressing mix on the salad and enjoy! Tips
What do I need?
Select All
1
Wattie's® Supersweet Corn Cobs
2
1 eggplant
3
mixed salad greens
4
Oil
5
plain yoghurt
6
Heinz® [SERIOUSLY] Good® Original Mayonnaise
7
lemon
8
garlic (chopped)
9
Salt and Pepper
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