Ingredients
- Serves 4
- 2 medium aubergine, sliced into rounds
- 75ml olive oil
- 3 Tbsp red wine vinegar
- 4 garlic cloves, thinly sliced
- 200g fresh spinach, tough stalks removed and washed well
- 1 bunch mint and parsley, roughly chopped
- 2 Tbsp dukkah
AUBERGINE AND DUKKAH SALAD
Method
- Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp
- Griddle, barbecue or grill the aubergine slices until lightly browned on both sides
- Scatter the drained spinach leaves on the base of the platter and then place the aubergine directly onto the spinach (this helps to lightly wilt it)
- Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl add the vinegar stir to combine
- Season the aubergines lightly and pour over the dressing so they can absorb the dressing
- Scatter over the herbs and dukkah and let marinate for at least 15 minutes
- Enjoy!
Comments
Two interesting ingredients that combine so perfectly. This is a great platform to add so much, you could add grilled courgettes, peppers or even add pulses to bulk it out.
Thanks to KAKANUI PRODUCE for providing the aubergines, to TOTARA LOWLANDS for the dukkah, and to BYRDONE GROWERS for the spinach used in the cooking demonstration at the Otago Farmers Market
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