Eggplant Salad with Black Garlic Dressing
To serve with Jerusalem Artichoke Turnover
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
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
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.
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!
Bake the Jerusalem Artichoke Turnover as per the instructions.
Plate 1 turnover per plate and accompany with a generous serve of salad.