Spicy Eggplant (Aubergine) Salad

Recipe by lemoncurd
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READY IN: 1hr 20mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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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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