SOUTH AFRICAN - ROASTED EGGPLANT SALAD
This recipe is from a website called South African Traditional Recipes and has been posted here for the ZWT-7 Tour of South Africa. It sounds excellent.
Provided by Baby Kato
Categories South African
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- To roast the eggplants, preheat a charcoal or gas grill or a broiler.
- Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use.
- The eggplant is cooked when it is soft and looks somewhat deflated.
- Place the eggplant on a plate to cool.
- Trim and seed the red pepper, then cut into 1/4-inch dice.
- Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ΒΌ-inch dice.
- Peel and finely chop the onion.
- Peel and finely chop the garlic.
- Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds.
- Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed.
- Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic.
- Stir in the olive oil and lemon juice and season with salt and pepper.
- Serve immediately or the salt will draw out too much moister from the vegetables.
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Namaganda Asia
[email protected]I've made this salad several times and it's always a hit. It's a great way to get my family to eat more vegetables.
Paisley Hays
[email protected]This salad is a great addition to any summer party or barbecue.
MRTS
[email protected]I'm always looking for new ways to cook eggplant, and this salad is a great option. It's healthy, delicious, and easy to make.
Awewe We
[email protected]This salad is a great make-ahead dish. You can roast the eggplant and chop the vegetables ahead of time, and then assemble the salad just before serving.
Mohd Masood
[email protected]I love the combination of flavors in this salad. The sweetness of the roasted eggplant pairs perfectly with the acidity of the tomatoes and the freshness of the herbs.
THE Good man
[email protected]This salad is a great way to use up leftover eggplant. I usually have some leftover from making baba ganoush, and this is a delicious way to use it up.
Dream Sans
[email protected]I'm not a big fan of eggplant, but I really enjoyed this salad. The roasting process mellows out the eggplant's flavor and makes it more palatable.
Krystal Duran
[email protected]This is one of my favorite summer salads. It's so easy to make and always a crowd-pleaser.
Zaid Stuff
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the smoky flavor of the eggplant and the freshness of the vegetables. I will definitely be making this again.
Brain Lesss
[email protected]This roasted eggplant salad is a delicious and healthy dish that is perfect for a summer meal. The eggplant is roasted until tender and flavorful, and then combined with a variety of fresh vegetables, herbs, and spices. The result is a salad that is