BBQ Squid and Eggplant Salad
Cook Time 50 minutes
4 Japanese eggplants, halved lengthways
1 tsp sea salt
650gm squid tubes, halved, cleaned
1/4 cup olive oil + extra, for brushing
2 cloves garlic, finely chopped
Juice and zest of 1 lemon
1/4 cup coriander leaves, roughly chopped + extra to serve
2 tbsp tahini
1 garlic clove, crushed
2 tbsp lemon juice
1 tsp honey
2 tbsp Greek yoghurt
1/4 tsp sea salt
Pomegranate seeds, mint leaves, lemon wedges
Using a small sharp knife, score the flesh of the eggplants in a diamond pattern. Place on a tray and sprinkle flesh of eggplants with salt. Set aside for at least 20 minutes. Pat dry and brush with a little olive oil.
Meanwhile, score the squid with a small sharp knife in a diamond pattern and cut into 5cm pieces. Pat squid dry and place in a large snap lock bag.
Combine the oil, garlic, lemon juice and zest, and coriander. Season with sea salt and freshly ground pepper and shake well to combine. Pour over squid, seal bag and marinate in the fridge for 20 minutes. Preheat the barbecue or char-grill pan to high heat.
In a bowl, whisk all of the tahini sauce ingredients. Season with pepper. If dressing is too thick, add a little water to thin the sauce down.
Once barbecue is hot, cook the eggplant halves, cut-side down, for 3 to 4 minutes, or until charred. Turn the eggplants over and cook on the other side for 2-3 minutes, or until tender.
Remove squid from the marinade and cook the squid for 1 to 2 minutes on each side, or until golden and tender.
Arrange the eggplant onto a platter and top with squid and drizzle with tahini sauce. Sprinkle with pomegranate seeds, and mint leaves. Serve with lemon wedges.
Video of this recipe available here: