FREE TO FEED RECIPES - NADA

 

The inspiring Free To Feed cooking instructor Nada shares her favourite salad recipe.

 

 

 

INGREDIENTS

Serves 10

Salad

1.5kg Eggplant

1kg Truss tomatoes

Dressing

20 cloves of garlic

8 green chillies

2 bunches coriander  leaves

1 pinch of Cumin

1tbs(20gm) of lemon, juiced

1 pinch Salt

Drizzle of Extra virgin olive oil

METHOD

Prepare the dressing by roughly chopping everything & pound to a paste in a mortar & pestle.

  • Peel eggplant so you end up with a striped effect, cut into 1.5cm thick slices then lightly salt.
  • Place in a colander, let them sweat a little (this will stop the eggplant from absorbing too much oil when fried) & set aside for 30 minutes.
  • Cut truss tomatoes into 1.5cm thick slices & heat oil in a shallow fry pan to 160C.
  • Pat eggplant dry using kitchen paper & fry eggplant in batches, avoid over crowding in the frypan.
  • Turn eggplant over once its brown on one side ( about 3 - 5minutes), remove & drain on kitchen paper, & repeat until all the eggplant is cooked.

 

TO SERVE

  • Layer alternate pieces of eggplant & truss tomato onto a serving platter, placing a teaspoon of reserved dressing between each slice of tomato & eggplant.
  • Drizzle remaining dressing across plate & serve.

 


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