This is a fragrant salad of soft roasted eggplant, fresh coriander and crunchy peanuts. Try it with roast chicken or lamb, or with nutty grains topped with the Herb Yoghurt Dressing.
Serves: 4–6
INGREDIENTS
2 medium-sized eggplant, cut into 5cm pieces
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried chilli flakes
1 teaspoon turmeric
½ teaspoon salt
¼ cup olive oil
¾ cup roasted unsalted peanuts, coarsely chopped
1 cup packed coriander leaves
1 tablespoon extra olive oil to drizzle
Herb Yoghurt Dressing
1¼ cups thick unsweetened Greek yoghurt
2 tablespoons lemon juice
1 clove garlic, grated
1 tablespoon olive oil
Flaky sea salt to taste
METHOD
Preheat the oven to 220°C. Line a roasting tray with baking paper.
Place the eggplant in a bowl and add the spices, salt and olive oil, tossing together to thoroughly coat the eggplant. Arrange the eggplant on the lined tray and roast for 30 minutes, turning halfway through.
When tender and golden, remove the eggplant from the oven and cool to room temperature. Toss through half the peanuts and coriander and pile onto a serving plate. Top with remaining peanuts and coriander. Drizzle over extra olive oil.
Whisk together all the dressing ingredients in a bowl or food processor and adjust seasoning to taste. Dot over the salad or serve on the side.
Simple Salads
Reproduced with permission from Simple Salads by Penny Oliver. Published by Penguin Random House NZ. RRP $40.00. Photography © Manja Wachsmuth.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!