Name: Zucchini, eggplant and bean salad
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 3 zucchini (360g); 2 eggplants (600g); 4 egg tomatoes (600g); 1 tablespoon cumin seeds; 1/2 cup (125ml) extra virgin olive oil; 1/3 cup (80ml) lemon juice; 2 clove garlic, crushed; 1/2 teaspoon freshly ground black pepper; 2 x 400g cans cannellini beans, rinsed, drained; 1/2 cup firmly packed fresh coriander leaves

Ingredients

3 zucchini (360g)

2 eggplants (600g)

4 egg tomatoes (600g)

1 tablespoon cumin seeds

1/2 cup (125ml) extra virgin olive oil

1/3 cup (80ml) lemon juice

2 clove garlic, crushed

1/2 teaspoon freshly ground black pepper

2 x 400g cans cannellini beans, rinsed, drained

1/2 cup firmly packed fresh coriander leaves

Method

1.Cut zucchini lengthways into 5mm slices. Cut eggplant into 5mm rounds.

2.Cook eggplant and zucchini in heated oiled grill pan (or grill or barbecue) until browned on both sides and tender.

3.Cut tomatoes into quarters, remove seeds and chop flesh coarsely.

4.Add cumin seeds to heated dry frying pan; cook, stirring, until seeds are fragrant and begin to pop.

5.Combine oil, juice, garlic, pepper and cumin seeds in screw-top jar; shake well.

6.Combine beans, zucchini, eggplant and tomato in large bowl, stir in oil mixture and coriander leaves.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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