Lebanese char-grilled eggplant & tomato salad

Preparation 20 mins | Cooking 20 mins | Serves 4

½ cup thick Greek-style natural yoghurt
1½ tbs lemon juice
1 tsp pomegranate molasses (optional)
1/3 cup extra virgin olive oil + extra to serve
2 garlic cloves, finely minced
1 tsp ground cumin
2 large (about 650g each) eggplants, trimmed and cut lengthways into 1cm-thick slices
1 red and 1 yellow capsicum, deseeded and cut lengthways into 1cm strips
2 x 250g stems cherry truss tomatoes
250g tub hummus
A few pinches of sumac and lemon wedges, to serve

Step 1 Combine yoghurt and lemon juice in a small bowl. Swirl through the pomegranate molasses if using. Chill until ready to serve.

Step 2 Combine oil, garlic, cumin and salt and pepper in a small bowl. Place eggplant, capsicums and tomatoes onto a large tray. Liberally brush with oil.

Step 3 Preheat a greased barbecue or char-grill pan on medium-high heat. Barbecue or char-grill vegetables, in batches, for 10 minutes per batch and turning once, until tender and lightly charred and tomatoes have blistered. Transfer to a tray.

Step 4 Swirl half of the hummus onto a serving platter. Arrange eggplant, capsicums and tomatoes on the platter. Drizzle with yoghurt mixture. Sprinkle with sumac. Drizzle with a little extra virgin olive oil. Serve with lemon wedges and remaining hummus.

Good for you ... Eggplant

A good source of dietary fibre, which contributes to normal bowel function.

A good source of vitamin B6 that plays a role in hundreds of biochemical reactions in the body, including contributing to energy metabolism.

The purple skin is a rich source of antioxidants