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Roasted Brinjal Salad

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Trompie67:
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 :)


Music_Lover:
That looks excellent. I'm going to try that soon.

ish:
If you sprinkle some rough salt on a piece of cloth and lay the brinjal slices over it and add a bit of salt on top it removes any bitterness from brinjal.
Wash off salt afterwards
Ish

Trompie67:

--- Quote from: ish on April 30, 2015, 07:55:34 AM ---If you sprinkle some rough salt on a piece of cloth and lay the brinjal slices over it and add a bit of salt on top it removes any bitterness from brinjal.
Wash off salt afterwards
Ish

--- End quote ---

Thanks - we learn something every day! - didn't know it was to remove bitterness, always thought it was done to remove excess moisture, which with the new cultivars is no longer need, hence my not mentioning it (and indeed, not doing same when preparing the dish)!

anandheeraman:
Amazing veggie.  Eggplants can be cooked in a variety of ways. The bitterness actually is in the skin only.
If it does bother you, just peel them before cooking.
Another suggestion for eggplants,  boil them until soft, remove the pulp, and add to hot olive oil. Sauté for five mins,
add garlic, pepper, and salt. Makes a pefect topping on burgers.

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