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Spicy Eggplant Salad


45.00 / box

DIY - Serves 2 people

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Box includes eggplant, rocket, lemon, garlic, ginger, red chillies, coriander and walnuts. This robust vegetarian salad is packed to the rafters with fabulous flavours and interesting textures. Allergy information: contains nuts. EGGPLANT • 500g eggplant, cut into 2.5cm cubes • 2 tbsp olive oil • 100g rocket DRESSING • juice of 1 lemon • 2 tbsp olive oil • 2 tbsp runny honey • 2 garlic cloves, chopped • 1 tsp peeled and chopped ginger • 2 red chillies, deseeded and sliced • ½ bunch coriander • 100g walnuts, chopped 1. Toss the eggplant cubes in 1 tbsp fine salt. Put in a colander suspended over a bowl and leave to drain for 30 minutes. Rinse off the salt, drain and pat dry. 2. Set a frying pan over medium heat. Add the olive oil and fry the eggplant, in batches if needed, for 10 minutes or until golden all over. 3. For the dressing, put all the ingredients except the walnuts into a blender. Blitz until smooth, stir in the walnuts and season. 4. To serve, toss the eggplant with the rocket and drizzle with the walnut dressing.