Eggplant & Herb Salad with Garlic Yogurt Dressing

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Eggplant & Herb Salad with Garlic Yogurt Dressing


Ingredients

  • 3 medium eggplants, sliced into 2.5cm thick rounds
  • ¾ cup olive oil
  • 8 large garlic cloves
  • 1 cup plant based yogurt
  • 1 ½ tsp lemon juice
  • 7 large garlic cloves, thinly sliced
  • 3 red chili peppers, finely sliced on the diagonal into rounds
  • 1 handful of dill, washed and leaves picked
  • 1 handful of tarragon, washed and leaves picked
  • 1 handful of basil, washed and leaves picked
  • 1 handful hazelnuts, chopped
  • black pepper
  • sea salt

Instructions

  1. Preheat your oven to 250°C or to its highest setting.
  2. Measure out ¼ cup of olive oil and pour in a large flat bottomed dish. Season generously with salt and pepper, then briefly dip each slice of eggplant into the oil to cover both sides.
  3. Line two large trays with baking paper and spread out the aubergine slices between them.
  4. Roast in the oven until golden-brown and completely soft – about 30 minutes. Remove from the oven and set aside to cool.
  5. Place the garlic cloves in the small bowl of a food processor with a pinch of salt, the lemon juice and a couple of tablespoons of the plant based yoghurt.
  6. Blitz for a minute to form a rough paste and then transfer to a medium bowl.
  7. Heat the remaining olive oil in a small saucepan over high heat. Add the garlic and chilli slices, then reduce the heat to medium.
  8. Fry for about 5 minutes, stirring from time to time to prevent sticking, until the garlic is golden-brown and the chilli is crispy.
  9. Use a slotted spoon to transfer the garlic and chilli on to a plate lined with paper towel. Reserve the chilli oil.
  10. When ready to serve, arrange and overlap the eggplant slices on a platter. Spoon over dollops of the yogurt sauce and sprinkle over the fried chilli and garlic. Scatter with the fresh herbs, hazelnuts and lightly drizzle with some of the chilli oil.

 

 

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