Page 37 - Woman's Weekly - New Zealand (January 2020)
P. 37
Eggplant & tomato salad
SERVES 4 with olive oil. Season with salt
1 large eggplant, peeled, and pepper to taste.
quartered 3 Barbecue the eggplant and
275g baby truss tomatoes garlic for 3-4 minutes each side
5 garlic cloves, skin on or until lightly charred. Transfer
¼ cup extra virgin olive oil, to a wire rack.
plus 1 tbsp extra 4 Place the tomatoes on the
Salt and pepper, to season grill and barbecue for 1 minute
1 bunch parsley, leaves picked, or until slightly blistered.
roughly chopped 5 Roughly chop the eggplant
2 tbsp balsamic vinegar further. Peel the garlic and finely
1 Preheat a barbecue grill or chop. Transfer to a large bowl
char-grill on high. with the tomatoes, parsley,
2 In a large bowl, toss the balsamic and extra oil. Toss to
eggplant, tomatoes and garlic combine. Serve warm.
PHOTOS: ROB SHAW/BAUERSYNDICATION.COM.AU • Prepare ahead and store in an
Tip...
airtight container in the fridge
without the parsley, balsamic and
extra oil. When ready to serve,
toss the eggplant mixture on
the barbecue plate for a few
minutes, transfer to a bowl and
toss with remaining ingredients.
New Zealand Woman’s Weekly 37
