Serves 4
Preparation time
Cooking time

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Ingredients

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Method

1. Mix together the lime juice and zest, oil, saffron, salt and pepper
2. Divide in half and pour half over the prawns and eggplant and marinate for 3-4 hours
3. Mix the other half with the yoghurt, check seasoning and set aside
4. Place the tomatoes, capsicum, onions and cucumber into a mixing bowl
5. Add a little of the yoghurt dressing and toss to combine
6. Cook the prawns and eggplant in a hot pan or on the barbeque
7. Place the eggplant onto serving plates and top with the salad
8. Pile on the prawns and drizzle over the yoghurt dressing

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