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Eggplant Salad with Black Garlic Dressing


To serve with Jerusalem Artichoke Turnover

YOU’LL NEED

Dressing

160ml olive oil (grassy/young version)
60ml red wine vinegar
5 large cloves of black garlic
1 tsp honey
1/2 tsp dijon mustard
sea salt flakes
black pepper

Salad

80g Japanese eggplant (small long ones) cut in half length ways
60ml olive oil
1/2 bunch of watercress, picked
100g baby spinach
50g pine nuts, toasted
25g currents
sea salt
black pepper

METHOD

The Dressing

In a blender place vinegar, black garlic, honey and mustard. Blend for 1 minute and then slowly add the olive oil until fully combined.

Season to taste.

The Salad

Gently dress the eggplant with the olive oil. Grill over medium heat until just tender.

While the eggplant is still warm mix all remaining ingredients together and season to taste with salt and pepper.

Make sure to be gentle when mixing so no to bruise the leave and herbs. You can use your hands!

TO SERVE

Bake the Jerusalem Artichoke Turnover as per the instructions.

Plate 1 turnover per plate and accompany with a generous serve of salad.

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