Eggplant and Zucchini Salad with Coriander and Yoghurt Dressing

, from Issue #33. September, 2015
Photography by Manja Wachsmuth.
Eggplant and Zucchini Salad with Coriander and Yoghurt Dressing

A tasty mix of vegetables. Roasted zucchini, eggplant, and onion served with a coriander yogurt dressing makes a simply delicious dish.

Serves: 4-6


1 large purple eggplant
600 grams zucchini
1 red onion
olive oil
sea salt and freshly ground pepper

½ cup plain yoghurt
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
large handful coriander, roughly chopped


Preheat the oven to 200˚C.

Cut the eggplant and zucchini into large chunks and thinly slice the onion. Toss with olive oil and season. Place all the vegetables on a large lined baking tray and roast for about 30 minutes or until tender but not falling apart, turning occasionally. The zucchini may be cooked before the other vegetables so remove to a plate as each piece is cooked. Cool.

Dressing: Place all the ingredients in a food processor, season and blend until smooth.

To assemble: Place the vegetables on a platter and drizzle with some of the dressing. Garnish with extra coriander and pass the remaining dressing separately.