INGREDIENTS

• 2 Medium eggplants, peeled

• 1 Leek, quartered lengthwise and washed

• 2 Tbsp sea salt

• 1/2 cup olive oil

• 1/2 cup tamari

• The zest + juice of 1 lime

• A handful of fresh coriander leaves

METHOD
1. Slice the eggplant 2cm thick, salt evenly on all sides and place on a tray lined with paper towels. Rest for one hour.

2. Dry the leek well and cut 4cm lengths. Drizzle olive oil to coat evenly.

3. Get a grill over medium heat. Start grilling the eggplant and the leeks, depending on the size of your grill, or in batches.

4. Once the vegetables are cooked through, transfer to a mixing bowl, add the tamari, lime zest and juice and mix well.

5. Add the fresh coriander, mix well and serve!