Plant-based & nourishing recipes

Zucchini, chickpea & corn salad with sundried tomato vinaigrette and Jamaican jerk eggplant

Zucchini, chickpea & corn salad with sundried tomato vinaigrette and Jamaican jerk eggplant

This dish will just amaze your taste buds. This vinaigrette and the salad are a perfect combo, great to have on it’s own (warm or cold) for lunch or dinner, or to make it into a filling dinner or lunch add the Jamaican jerk eggplant and serve with a side of rice.

makes: 4 servings
prep time: 20 min
cook time: 25 min
total time: 45 min

INGREDIENTS:

Salad

  • 5-6 ears corn, in husk
  • 2 medium zucchini
  • oil
  • 1 can of chickpeas, rinsed and towel-dried
  • turmeric & smoked paprika powder
  • salt & pepper

Dressing

  • 50g sun-dried tomatoes (soaked in hot water for 10 minutes or if you use the oil ones you can use them straight away)
  • 200-250 ml hot water
  • 3 tbsp lemon juice
  • fresh basil & parsley
  • 4 cloves of garlic, minced
  • 80ml olive oil
  • 2 tsp sweetener like maple syrup, coconut nectar, honey
  • pinch of salt & pepper
Jamaican jerk eggplant
  • 3 small eggplants or 2 bigger ones
  • 1 tsp ground cinnamon
  • 1 Tbsp ground coriander
  • 1/4 tsp of all spice, cayenne pepper, salt & pepper
  • 4 cloves garlic, minced
  • Fresh grated ginger
  • Bunch of fresh thyme
  • 3 tbsp lime juice
  • 1/4 cup (60 ml) tamari (or soy sauce)
  • 2-3 Tbsp coconut sugar, coconut nectar, honey or maple syrup
  • 2 Tbsp (30 g) melted coconut oil (or any other oil), plus more for grilling
  • 1-2 tbsp of (vegan) barbecue sauce
  • 3 green onions, thinly sliced
  • 1 thinly sliced habanero pepper, seeds removed

If using: rice, to serve

DIRECTIONS:

  1. Preheat the oven to 175 degrees.
  2. If you are serving with rice, start cooking your rice.
  3. Line a baking sheet with baking paper and spread the chickpeas. Sprinkle some turmeric and smoked paprika powder and (optionally) spray some olive oil over them. Bake for 25-30 min until crunchy while you prepare the rest.
  4. Soak the corn husks in cold water for 5 min – and if using sundried-tomato from a packet soak them in (boiling) hot water.
  5. Slice the zucchini and eggplant lengthwise.
  6. Mix all the ingredients for the Jamaican jerk eggplant in a bowl and add the eggplant slices to this bowl. Mix well until every slice is covered in sauce.
  7. Heat the grill on high and spray/brush some olive oil on it.
  8. Once the grill is hot, add corn (still in husk) and cover. Cook for 5-8 minutes, rotating to cook all sides, until all sides are lightly browned. Then carefully remove husk and place back on grill until golden brown on all sides – about 5-8 minutes.
  9. When the corn is almost ready, add zucchini to the grill and grill on each side for about 2-4 minutes, depending on how hot the grill is. Sprinkle some salt & pepper on it. Slice the zucchini in smaller pieces and add to a serving bowl. (If your grill isn’t big enough for both the corn and zucchini, simply take the corn off the grill and let it cool while grilling the zucchini).
  10. In the meanwhile, add all the ingredients for the dressing to a food processor. If you like this dressing runnier, add some more water. Save your leftover dressing in an airtight container for up to 5 days in the fridge.
  11. Grill the eggplant about 4-5 min on each side.
  12. Cut corn off cob, then add to the serving bowl. Turn off the oven and take out the roasted chickpeas. Drizzle with the vinaigrette and more lime juice if desired.
  13. Serve the eggplant with the salad and (optional) rice.
  14. Don’t forget to save your leftovers for a delicious lunch!

Recipe is based on recipes from Minimalist Baker.



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