Spicy Eggplant (Aubergine) Salad

⏱ 80 mins 🍽 8-12 serving(s) 🏷 Peppers

This colourful salad features Japanese eggplants and red peppers, roasted until tender with a charred edge. They are layered on a plate and dressed with a warm, garlicky sauce made from balsamic vinegar, soy sauce, sugar, and fresh chilli. A final garnish of chopped mint adds a fresh note. The dish is ideal for a gathering, requiring about 80 minutes to prepare.

Spicy Eggplant (Aubergine) Salad

Ingredients

  • 2 -3 Japanese eggplants
  • 1 large red pepper (capsicum)
  • olive oil
  • 2 garlic cloves, chopped roughly
  • 2 tablespoons olive oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons soya sauce
  • 3 tablespoons caster sugar
  • 1/4-1/2 teaspoon minced fresh green chile
  • salt
  • 2 tablespoons mint, chopped

Method

  1. Set your oven to heat to 220°C.
  2. Slice the eggplants into circles of medium thickness and submerge them in salted water for 5 minutes before draining and drying.
  3. Transfer the eggplant rounds to an oven tray and drizzle them with olive oil.
  4. Slice the red pepper into long, medium strips and drizzle these with olive oil as well.
  5. Bake the eggplants and peppers in separate trays until they are charred, soft yet still firm.
  6. Move the grilled eggplants onto a plate for serving.
  7. Lay the pepper slices over the arranged eggplants.
  8. To make the dressing, warm the olive oil in a pan and fry the chopped garlic until it turns a light pink colour, taking care not to burn it.
  9. Stir in all the remaining ingredients, except for the mint.
  10. Allow the mixture to cook for a few minutes.
  11. Pour the prepared dressing over the layered eggplants and peppers.
  12. Finish by scattering the chopped mint over the top as a garnish.

Nutrition (per serving)

Sodium255200 mg

Recipe details

CategoryPeppers
Authorlemoncurd