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Spicy Eggplant (Aubergine) Salad

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“A new take on Mideastern eggplant salad.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 220°C.
  2. Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
  3. Place eggplant rounds onto a oven tray and drizzle olive oil over.
  4. Cut red pepper into long medium strips; drizzle with olive oil.
  5. Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
  6. Place grilled eggplants onto a serving plate.
  7. Arrange pepper slices over branjan.
  8. Dressing:
  9. Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
  10. Add all the rest of the ingredients except the mint.
  11. Cook for a few minutes.
  12. Pour dressing over eggplants and peppers.
  13. Garnish with the chopped mint.

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