Shark Fins in the Marina
Based on:
TypeSide dish
Serves4 people
DateSeptember 20, 2026
Two eggplant fins rise festively from a sea of fresh yogurt dip.
Roasted eggplant and zucchini strips form two large shark fins rising from a sea of fresh yogurt dip. The silhouette refers to the basking shark in the Canadian marina: festive, shareable, and striking on the table.
Ingredients
- 2 eggplants
- 2 zucchinis
- 4 tbsp olive oil
- 1 tsp smoked paprika powder
- 1 tsp sea salt
- 300 ml Greek yogurt
- 1 lemon (juice and zest)
- 2 tbsp fresh dill, chopped
- 1 garlic clove, crushed
- pepper to taste
Method
- Preheat the oven to 220°C and line a baking tray with parchment paper.
- Slice the eggplants lengthwise into 4 thick slices. Slice the zucchinis lengthwise into 4 thin slices.
- Mix 3 tbsp olive oil with paprika powder and sea salt. Brush the eggplant and zucchini slices with this mixture.
- Roast the slices for 20 minutes until soft and golden brown. Let cool slightly.
- Meanwhile, mix the yogurt with lemon juice, zest, dill, garlic, 1 tbsp olive oil, and pepper to taste for a fresh dip.
- Spread the yogurt dip in a wide strip on a large platter, like a water surface.
- Per person, stand two eggplant slices upright in the dip as large fins. Place a zucchini slice next to them as a smaller fin. Repeat for all portions.
Serving notes
- Serve on a wide platter for the best shark fin effect.
- Garnish with extra dill as 'plankton' in the water.