This eggplant salad makes a great addition to a barbecue — cook the eggplant on the barbecue until well cooked before simply adding it to a bowl with all the other ingredients.
For the salad
|2||Eggplants, diced (Main)|
|1 serving||Olive oil, or neutral cooking oil|
|1 sprinkle||Flaky sea salt|
|¼ cup||Almonds, alternatively use walnuts, roughly chopped|
|1 small bunch||Fresh mint|
|1 small bunch||Basil|
|1 small bunch||Flat leaf (Italian) parsley|
|2||Spring onions, finely sliced|
|½ ||Red onions, thinly sliced|
For the dressing
|2 Tbsp||Olive oil|
|2 Tbsp||Red wine vinegar|
|1 pinch||Sea salt and cracked black pepper|
|1||Lemon, juice and zest only|
|1||Garlic clove, crushed|
- Sprinkle the eggplant with salt. Cook the eggplant on the barbecue until charred and crisp slightly on the outside and soft on the inside. You may need to add oil part way through the cooking process.
- In a medium-large bowl, whisk the dressing ingredients together until combined. Taste and adjust as necessary.
- Add the eggplant to the bowl of dressing. Add the nuts, herbs, spring onion, and red onion. Gently mix together with your hands to combine.'
More hotplate recipes from Delaney