Roasting the eggplant with a Black Garlic Puree and smoked paprika spice mix sets this salad up for success.
If you already have Roasted Capsicum to hand (see our recipe here), you don't have to roast the capsicum in the recipe.
Pair it with grilled meats and fresh bread or even nacho chips.
Neudorf Black
4
15 minutes
30 minutes
Asian
Salad
Not all salads have leafy greens. This eggplant salad has smoky notes from the Black Garlic and paprika and fresh notes from the herbs and lemon juice. It is in a class of its own that makes it a stand out on the salad table.
2 tbsp Olive Oil infused with Black Garlic
1/2 tsp Black Garlic Puree
1 tsp smoked paprika
1/4 tsp salt
2 eggplants
1 large capsicum, roasted
1 clove garlic, minced (optional)
1/4 cup raisins
1/4 cup walnut pieces
1/4 cup chopped parsley
1/4 cup chopped mint
juice of 1 large lemon (about 60 ml)
1/2 tsp smoked paprika
1 tsp Olive Oil infused with Black Garlic
Preheat the oven to 220C.
Cut the eggplants in half lengthwise and score with a cross hatch pattern.
In a small bowl mix the Black Garlic Oil, Black Garlic Puree, smoked paprika and salt. Rub this onto the scored side of the eggplants.
On a tray lined with tinfoil, place the eggplants with the scored side down, and roast for 30 minutes until soft and cooked through.
If you don't already have roasted capsicum on hand (see our Roasted Capsicum recipe), slice the red capsicum into quarters, deseed it, rub it with some oil and put on the tray to roast with the eggplant,
Meanwhile, in a large bowl mix the white garlic, raisins, walnuts, herbs, lemon juice, Black Garlic Olive Oil and extra smoked paprika.
Once the eggplant is roasted, you can wait for it to cool a bit. Chop the roasted capsicum into small pieces and add to the salad, Then scoop out the roasted eggplant, chop it up, and add to the salad. Mix well.
Season with salt and pepper if desired.
