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Grilled eggplant with tzatziki

Name: Grilled eggplant with tzatziki
Prep time: 35 min
Cook time: 40 min
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)

Serves: 4

Prep: 35

Cook: 40

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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Method

Cook quinoa or wild rice in boiling water until tender (approximately 10 minutes for quinoa and 25-30 minutes for wild rice). Drain and allow to cool slightly. Mix in the parsley or mint, extra virgin olive oil and season to taste.
Preheat oven grill to 220°C. Slice the eggplants into 2cm slices. Lay flat on a tray lined with baking paper. Grind together the fresh marjoram or oregano leaves with the salt and garlic cloves in a spice blender or by hand in a mortar and pestle.
Drizzle the eggplant slices with olive oil, and then sprinkle with half of the herb salt. Leave to rest for 5 minutes, before placing in the oven. Grill for 12 minutes. Remove and use tongs to turn each piece over and sprinkle with remaining herb salt. Return to oven and grill for a further 12 minutes. Remove from oven and allow to cool. Alternatively, heat a grill frying pan and fry each of the eggplant pieces for 3-4 minutes on each side.
Press any excess water out of the cucumber. Combine the yoghurt, cucumber and crushed garlic in a medium bowl along with the vinegar, mint, dill if available. Season with freshly ground black pepper to taste.
Spread ½ cup per person of quinoa or rice onto a serving platter and then arrange the grilled eggplant slices on top. Drizzle over the tzatziki, and garnish with plenty of fresh herbs.

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