Turkish Apple Ezme Salad with Smoke Eggplant Yoghurt

Ingredient

4 medium purple eggplants
1 cup Jalna natural yoghurt
2 tablespoons pomegranate molasses to serve

Apple Ezme Salad:
2 apples, finely diced
2 long green bullhorn peppers, seeded, finely diced
1 small red onion, finely diced
2 vine tomatoes, diced
¼ bunch flat leaf parsley, chopped
½ cup pomegranate seeds

Dressing:
1 clove garlic, grated on a microplane
sea salt to taste
¼ cup Red Island extra virgin olive oil
2 tablespoons lemon juice
1 tablespoons maple syrup
sea salt to taste
1 teaspoon ground sumac

Method

Place the BBQ onto a high heat. Place the whole eggplants directly over the flames on a grill plate of a cake rack. Cook the eggplants for 15-20 minutes, turning occasionally, or until burnt and the eggplant flesh has softened.

Place into a deep tray and cover with plastic wrap to allow the eggplants to steam.

Meanwhile, chop all the apple ezme salad ingredients and place into a bowl. Whisk all the dressing ingredients and pour over the ezme salad.

Gently peel the burnt skin from the eggplants and place onto a serving platter.

Top the eggplant flesh with the ezme salad and dollop with yoghurt. Drizzle over the pomegranate molasses before serving.

Recipe by Courtney Roulston