Grilled veggies just taste so good, especially when they’re sprinkled with Mingle Seasoning.
Adding prawn skewers adds protein, making it a perfect weeknight dinner. Light, fresh and
not short of flavour, this grilled eggplant salad is perfect for Spring!

Serves 2


16-24 prawns
2 eggplants
2 zucchini
Handful of baby spinach leaves
Handful of rocket leaves
Olive oil
Mingle’s Sally or Sophia seasoning


  1. Preheat oven to 180˚C.
  2. Thinly slice eggplant and zucchini. Drizzle in olive oil and sprinkle with Mingle Seasoning. Bake for 25-30 minutes.
  3. Meanwhile, slide prawns onto skewers and season with Mingle Seasoning.
  4. Grill for 3-4 minutes, turning occasionally.
  5. Serve all together on a bed of spinach and rocket.

Thanks to our friends at Mingle for this gluten-free recipe. Visit their website for more ideas and recipes.