Give vegetables a starring role at the dinner table with this quick and easy dish. So fresh and colourful, everyone will love the delicious pairing of the sumac eggplant skewers and the zingy chilli tomato salad!
1.Place eggplant, lemon and oil in a medium bowl. Toss to coat. Thread eggplant and lemon onto 8 skewers, then season.
2.Cook skewers on a heated oiled grill plate (or barbecue) over medium-high heat for 3 minutes each side or until eggplant is browned and tender. Sprinkle with sumac.
3.To make the Chilli tomato salad, place all ingredients in a large bowl and toss gently to combine.
4.Serve eggplant skewers on salad, sprinkle with almonds. Add hummus. Season to taste.
Remove and discard flesh of preserved lemons, and rinse rind before slicing.
