Recipe: Eggplant Excellence

Image source: Contributed

Grilled Eggplant and Chickpea Salad

Serves 4


• 1 large eggplant, sliced into 1 cm rounds

• 1 cup cooked chickpeas

• 1 clove garlic, crushed

• 75gm tahini

• 50ml lemon juice

• 50ml water

• ½ cup flat leaf parsley

• 1 red chilli, finely sliced

• 1 golden shallot, peeled and finely sliced


Lightly spray or brush the eggplant slices with oil and char-grill on both sides until well coloured and soft. Cool and slice into 1cm strips

Whisk together the garlic, tahini, lemon juice and water and season with salt and black pepper.

Mix the eggplant with the chickpeas, parsley, chilli and shallot and dress with the tahini and lemon dressing.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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