BBQ Squid and Eggplant Salad
Tasty barbecued seafood and vegetables by Justine Schofield from Everyday Gourmet
- 50 minutes
- 4 servings
- 4 Japanese eggplants, halved lengthways
- 1 teaspoon sea salt
- 650 grams squid tubes, halved, cleaned
- ¼ cup olive oil + extra, for brushing
- 2 cloves garlic, finely chopped
- Juice and zest of 1 lemon
- ¼ cup coriander leaves, roughly chopped + extra to serve
- Tahini sauce:
- 2 tablespoons tahini
- 1 garlic clove, crushed
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 2 tablespoons Greek yoghurt
- ¼ teaspoon sea salt
- To serve:
- 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.
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