Sumac eggplant and chilli tomato salad

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!

  • 30 mins preparation
  • Serves 4
  • Print


  • 2 large eggplants, coarsely chopped
  • 2 lemons, thickly sliced
  • 2 tbsp garlic oil
  • 1 tsp ground sumac
  • 2 tbsp roasted flaked almonds
  • 280 g hummus
Chilli tomato salad
  • 1 cup flat-leaf parsley leaves
  • 400 g mixed baby heirloom tomatoes, halved
  • 1 tbsp thinly sliced preserved lemon rind (see notes)
  • 1 long red chilli, deseeded, thinly sliced
  • 1/2 cup mint leaves
  • 2 tbsp red-wine vinegar
  • 1 tbsp garlic oil


  • 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.