Eggplant salad with chilli and mint
Bill Granger says that grilled food with salad is still his favourite way with eating despite his father having had less than chefly barbecuing skills.
“My dad had a bright orange barbecue that consistently worked miracles – every single item that came out of it was charred black on the outside but remained basically raw on the inside,” he writes in his new book, ‘Holiday’ (Murdoch, $49.95), in which he tries to capture the flavours of good times.
With this chilli-dressed eggplant salad try barbecued lamb skewers.
Photo - 'Holiday', Murdoch
What you need
3 large eggplants
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 long red chilli, seeded, finely chopped
3 tablespoons shredded fresh mint leaves
3 tablespoons shredded fresh flat-leaf parsley
Freshly ground black pepper
What to do
Cut each eggplant into thick slices. Preheat a barbecue or chargrill pan to high and cook the eggplant for 2–3 minutes on each side or until lightly charred and cooked through. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 15 minutes.
Meanwhile, whisk together the olive oil and red wine vinegar in a small bowl. Add the chilli, mint, and parsley, season with salt and pepper and stir together.
Tear the eggplant into rough strips with your fingers and place in a serving bowl. Add the dressing and gently toss together.