Name: Oriental eggplant salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 large eggplants; 2 tablespoon extra virgin olive oil; 4 radishes, trimmed, thinly sliced; 4 large eggs, hard boiled, peeled, halved; 2 green onions, thinly sliced diagonally; 1/3 cup roasted peanuts, chopped; coriander sprigs, to serve; Dressing; 1 tablespoon lime juice; 1 tablespoon water; 1 tablespoon finely chopped ginger; 1 teaspoon salt; 1 teaspoon caster sugar; 1 green chilli, seeded, thinly sliced

Oriental eggplant salad

Skip to Recipe

Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

2 large eggplants

2 tablespoon extra virgin olive oil

4 radishes, trimmed, thinly sliced

4 large eggs, hard boiled, peeled, halved

2 green onions, thinly sliced diagonally

1/3 cup roasted peanuts, chopped

coriander sprigs, to serve

Dressing

1 tablespoon lime juice

1 tablespoon water

1 tablespoon finely chopped ginger

1 teaspoon salt

1 teaspoon caster sugar

1 green chilli, seeded, thinly sliced

Method

Oriental eggplant salad

1.Preheat oven to hot, 200°C. line a baking tray with baking paper.

2.Cut eggplants into 2cm slices. Brush both sides with oil. Place in a single layer on prepared tray. Bake for 30-35 minutes until golden and tender. Allow to cool.

3.Make Dressing using method below.

4.Top eggplant with radish, egg and onion. Drizzle with dressing. Sprinkle with peanuts. Garnish with coriander to serve.

Dressing

5.In a jug, whisk together all the ingredients.

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Ingredients

Method

Oriental eggplant salad

Dressing

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