Grilled eggplant with tzatziki
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sanitarium.com.
Cooking tools:
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Spice blender
- Mortar and pestle
- Tongs
- Grill frying pan
- Chef's knife
- Cutting board
- Grater
- Garlic press
- Serving platter
- Spoon
- Pastry brush
- Paper towel
Ingredients
- 2/3 cup uncooked red quinoa or wild rice (2 cup cooked)
- ½ cup fresh parsley or mint leaves, roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 large eggplants, sliced
- ¼ cup fresh marjoram or oregano leaves
- ½ tsp iodised table salt
- 2 cloves garlic, peeled
- 2 tablespoons olive oil
- Cucumber and yoghurt tzatziki:
- 300ml or 1 ¼ cup Greek yoghurt
- ½ large telegraph cucumber, grated
- 1 clove garlic, crushed
- 2 teaspoons white wine vinegar
- 2 teaspoons chopped fresh mint
- 2 teaspoons snipped fresh dill, optional
- freshly ground black pepper (to taste)
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