Spicy Eggplant (Aubergine) Salad
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
8-12
ingredients
- 2 -3 Japanese eggplants
- 1 large red pepper (capsicum)
- olive oil
-
Dressing
- 2 garlic cloves, chopped roughly
- 2 tablespoons olive oil
- 1⁄2 cup balsamic vinegar
- 2 tablespoons soya sauce
- 3 tablespoons caster sugar
- 1⁄4 - 1⁄2 teaspoon minced fresh green chile
- salt
- 2 tablespoons mint, chopped
directions
- Preheat oven to 220°C.
- Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
- Place eggplant rounds onto a oven tray and drizzle olive oil over.
- Cut red pepper into long medium strips; drizzle with olive oil.
- Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
- Place grilled eggplants onto a serving plate.
- Arrange pepper slices over branjan.
-
Dressing:
- Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
- Add all the rest of the ingredients except the mint.
- Cook for a few minutes.
- Pour dressing over eggplants and peppers.
- Garnish with the chopped mint.
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