Spicy Eggplant (Aubergine) Salad |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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A new take on Mideastern eggplant salad. Ingredients:
2 -3 japanese eggplants |
1 large red pepper (capsicum) |
olive oil |
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:
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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