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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.