SUMAC EGGPLANT & CHILLI TOMATO SALAD

PREP + COOK TIME 30 MINUTES SERVES 4

2 large eggplants (1kg),

chopped coarsely

2 medium lemons (280g),

sliced thickly

2 tablespoons garlic oil

1 teaspoon ground sumac 2 tablespoons roasted flaked almonds 280g labne

CHILLI TOMATO SALAD

400g mixed baby heirloom

tomatoes, halved

1 tablespoon thinly sliced preserved

lemon rind (see tip)

1 fresh long red chilli, seeded,

sliced thinly

1 cup loosely packed fresh flat-leaf

parsley leaves

½ cup loosely packed fresh mint leaves 2 tablespoons red wine vinegar 1 tablespoon garlic oil

1 Place eggplant, lemon and oil in a medium bowl; toss to coat. Thread eggplant and lemon onto eight skewers; season.

2 Cook skewers on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 3 minutes each side or until eggplant is browned and tender. Sprinkle with sumac.

3 Meanwhile, make chilli tomato salad.

4 Serve eggplant skewers on salad, sprinkled with almonds, along with labne.

CHILLI TOMATO SALAD

Place ingredients in a large bowl; toss gently to combine. Season to taste.