Submitted by Rhonni.
This salad is best made before serving and keeps well in the fridge. It’s a good one if you grow the smaller variety of eggplant.
3 eggplants, cut into 3cm cubes
salt and pepper
olive oil for shallow frying
1/2 red onion, thinly sliced
50g pinenuts, toasted
1 tomato, finely chopped
small clove garlic, finely sliced
1/2 cup mint leaves
1 cup coriander eaves
1/2 teaspoon cumin
For the dressing
juice of 1/2 lemon
1 T sherry, red wine vinegar or verjuice
1 T olive oil
- Rinse or salt the eggplant if desired.
- Shallow fry the eggplant in batches until golden brown all over.
- Drain on kitchen paper.
- Combine the cooled eggplant with the remaining ingredients and season.
- For the dressing: combine the lemon, sherry and oil.