Shake up your salad strategy with this delicious roasted eggplant salad recipe from Belinda Jeffery.
Homegrown produce has never been more prevalent, and one of the best ways to let it shine is to pull ingredients together into a simple salad. We love this roasted eggplant salad recipe with spicy yoghurt and pomegranate from Belinda Jeffery.
You will need:
1.5kg eggplants (aubergines)
180ml extra virgin olive oil
Seeds from ½ pomegranate
Dill sprigs, to garnish
For the spicy yoghurt:
400g Greek-style yoghurt
1 small clove garlic, finely chopped
80ml extra virgin olive oil
2 teaspoons freshly ground cumin seeds
1 teaspoon freshly ground coriander seeds
1 teaspoon sea salt, or to taste
- Preheat your oven to 220°C, and line 2 large baking trays with baking paper.
- If the eggplants are small, cut them lengthways into quarters; if they’re large, halve each one crossways then slice each half into 6-8 wedges. Scoop the wedges into a large bowl and drizzle them with the olive oil. Use your hands to mix them together so the wedges are thoroughly coated in the oil, then tip them onto the prepared trays, spreading them out into a single layer. Roast the wedges for 30-35 minutes or until they’re a deep golden brown, turning them halfway through the cooking time.
- Meanwhile, to make the spicy yoghurt, place all the ingredients in a bowl and mix them together. Taste it and do a bit of tweaking if necessary (it may need a bit more salt or cumin), then cover the bowl tightly and pop it in the fridge.
- When the eggplant wedges are ready, remove them from the oven and slide them into a shallow serving bowl (they taste wonderful warm or at room temperature). When you’re ready to serve, drizzle a little of the spicy yoghurt over the eggplant, then scatter pomegranate seeds and dill sprigs over the top. Serve the remaining spicy yoghurt separately.
Taken from The Salad Book by Belinda Jeffrery (Penguin Lantern). Photography by Rodney Weidland