Ingredients

  • 2 large eggplants
  • salt & pepper
  • 100ml olive oil

Dressing ingredients

  • Juice from 1 small lemon
  • Olive Oil
  • 1 bunch oregano chopped
  • 1 bunch corriander picked chopped
  • 2 red chillies - seeds removed and finely chopped
  • 4 cloves garlic finely chopped

Author of this recipe

SnD Produce

SnD Produce

Grower / producer

Not only do we have a passion in growing egg plants - we love creating all sorts of dishes with eggplants. Like our favourite - simple and delicious! The kids love it. Read more
Total votes: 11

Not only do we have a passion in growing the product - we love creating all sorts of dishes with it - try this recipe, simple and delicious! The kids love it.

Preparation

Preheat a chargrill or BBQ on high heat. Pre heat oven to 180 C. Trim top and bottom off the eggplant, cut eggplant in half then cut each half into a further 8 wedges.

Brush pieces with olive oil and season with salt and pepper. Grill wedges for 1 minute each side, transfer to baking tray, cover with aluminium foil and place into the oven for 20 minutes or until softened but not too soft.

Medium heat on frypan combine chilli, oil and garlic and cook for 2 minutes. At this point add lemon juice and a little more olive oil along with the chopped herbs. Arrange wedges on a platter and spoon over the dressing. Let stand for an hour and enjoy.

Tips from the author

This salad is kindly shared by Dave from S & D Produce, Queensland Australia.

Makes 2 serves.

 

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