Following on from Shonver's Recipe Challenge thread we tried this last weekend:
Roasted Brinjal Salad:
1kg eggplant
1kg cherry tomatos
1 large/2 medium Red Onion/s
500g flat leaf parsley
500ml Tahina sauce
100ml Lemon juice
Fresh crushed garlic
Olive oil
Extra: Fresh jalapenos to taste if everyone who will be partaking is fond of a little heat!
Slice Brinjals lengthways into 3-5mm thick slices.
Wash & then dry
Place on oven pan & lightly brush both sides with Olive Oil
Sprinkle with salt & pepper
Roast at 180 degrees until soft & edges are starting to crisp. Turn after 30 minutes.
Remove from oven & allow to cool.
Slice cherry tomatos in half
Dice the red onion
Dice the parsley
If desired: cut Jalapeno in half, remove seeds, dice.
Mix above ingredients together.
Dressing:
Mix Tahina paste with lemon juice until a runny consistency - this will be your salad dressing, so add lemon juice until it is the consistency you prefer. If not liquid enough when all the lemon juice has been used you can add water.
Add crushed garlic & mix together.
Place cooled brinjals on a serving platter, place the tomato, onion & parsley (& Jalapeno) mix over same, smother in the dressing & serve.
Simply delicious
Roasted Brinjal Salad:
1kg eggplant
1kg cherry tomatos
1 large/2 medium Red Onion/s
500g flat leaf parsley
500ml Tahina sauce
100ml Lemon juice
Fresh crushed garlic
Olive oil
Extra: Fresh jalapenos to taste if everyone who will be partaking is fond of a little heat!
Slice Brinjals lengthways into 3-5mm thick slices.
Wash & then dry
Place on oven pan & lightly brush both sides with Olive Oil
Sprinkle with salt & pepper
Roast at 180 degrees until soft & edges are starting to crisp. Turn after 30 minutes.
Remove from oven & allow to cool.
Slice cherry tomatos in half
Dice the red onion
Dice the parsley
If desired: cut Jalapeno in half, remove seeds, dice.
Mix above ingredients together.
Dressing:
Mix Tahina paste with lemon juice until a runny consistency - this will be your salad dressing, so add lemon juice until it is the consistency you prefer. If not liquid enough when all the lemon juice has been used you can add water.
Add crushed garlic & mix together.
Place cooled brinjals on a serving platter, place the tomato, onion & parsley (& Jalapeno) mix over same, smother in the dressing & serve.
Simply delicious
