Smoky eggplant salad with tahini
100g red onions, thinly sliced
2 tbsp lemon juice
1½ kg eggplant
1½ tbsp tahini
2 cloves garlic, crushed
280g Greek-style yogurt
2 tbsp extra virgin olive oil
1 cup loosely packed fresh mint leaves, torn
1 tsp ground sumac
Combine onion and half the lemon juice in a small airtight container.
Preheat a barbecue (or grill plate) over high heat.
Prick eggplants all over with a fork.
Cook eggplants on heated barbecue, turning occasionally, for 30 mins or until skin is charred and flesh is very tender.
Place eggplant in a large sieve over a large bowl; drain.
Meanwhile, combine tahini, garlic, yogurt and remaining juice in an airtight container.
Season to taste.
Remove and discard skin from eggplant; using two forks, pull apart the flesh into pieces.
Spoon eggplant into your lunch box; season well, then drizzle with oil.
When ready to eat, top the eggplant with the onion mixture, mint and yogurt sauce.
Sprinkle with sumac and enjoy with toasted flatbread.