Barbecued Adjapsandal with Adjika Yoghurt Dressing - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 large or 2 medium eggplants (aubergines), about 500g, sliced into 1cm discs
• 2 large zucchini (courgette), about 400g, sliced into 1cm discs
• 1 large red onion, about 250g, sliced into 1cm rings
• 4 large truss tomatoes, about 400g, quartered vertically
• ¼ cup (60ml) extra virgin olive oil, plus extra for brushing
• ADJIKA
• 4 garlic cloves
• ¼ cup (40g) sundried tomatoes, drained
• 1 cup drained piquillo peppers, about 250g
• ¼ teaspoon mild chilli flakes
• 15g coriander (cilantro) stems, leaves reserved
• 15g parsley stems and leaves
• 15g holy basil, Thai basil or young regular basil leaves, plus extra for garnish
• 30ml neutral oil (I like sunflower or grapeseed here)
• 1 teaspoon ground fenugreek
• 1 teaspoon ground coriander
• 1 teaspoon salt flakes
• ½ teaspoon sugar
• ¼ teaspoon pepper
• FINAL BITS & BOBS
• 1 cup (230g) natural yoghurt