Eggplant, zucchini and tomatoes with tahini

Name: Eggplant, zucchini and tomatoes with tahini recipe
Ingredients: 2 large eggplants, cut into thick wedges lengthwise; 2 large zucchinis, quartered lengthwise; 2 tsp ras el hanout (Moroccan spice mix); 1/2 cup (125ml) extra virgin olive oil; 250g cherry tomatoes, halved; 1 bunch chives, cut into batons; Juice of 2 lemon, or to taste; 1/2 cup (140g) hulled tahini; 2 tbs extra virgin olive oil; 95g Greek yoghurt

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by Shannon Bennett

Chef

Dec 03, 2020

Nothing says summer quite like Shannon Bennett's eggplant, zucchini and tomatoes. The tahini dressing makes for a perfect topping.

2 large eggplants, cut into thick wedges lengthwise
2 large zucchinis, quartered lengthwise
2 tsp ras el hanout (Moroccan spice mix)
1/2 cup (125ml) extra virgin olive oil
250g cherry tomatoes, halved
1 bunch chives, cut into batons

Tahini dressing

Juice of 2 lemon, or to taste
1/2 cup (140g) hulled tahini
2 tbs extra virgin olive oil
95g Greek yoghurt

Method

1.

For the dressing, place all ingredients in a bowl, season to taste and stir to combine. If the dressing is too thick add more lemon juice or water to loosen. Set aside.
2.

Preheat oven to 220°C. Grease 2 large baking trays and line with baking paper.
3.

Place eggplant and zucchini in a large bowl, scatter over ras el hanout and drizzle with olive oil. Season to taste. Place the eggplant on 1 tray and the zucchini on the other. Roast eggplant for 35-40 minutes and zucchini for 15-20 minutes, until both are cooked and roasted.
4.

Spread tahini dressing on a platter and top with roasted vegetables. Scatter with tomato, chives and basil to serve.