This light, simple, delicious dish makes the perfect weeknight dinner, and is ready in under 15 minutes.
- 2-3 Zucchini
- 1 tbsp of cooking oil
- 4 tbsp natural yogurt
- 1/4 a lemon
- 2 tbsp Mala Seasoning Salt
- Heat your grill to medium-high. Slice the eggplant lengthwise into thick slices, approx 1cm thick, and drizzle with the cooking oil.
- Place the zucchini on the grill and cook for approx 2 mins on each side, until slightly charred and just cooked through.
- To serve, spoon the yogurt onto the bottom of 2 bowls and place the zucchini on top. Sprinkle the Mala on top, serve with lemon wedges.
Notes: Not grilling? Just cook it on a griddle or in a pan instead.