Honey roasted eggplant salad

Recipe By:

Dominique Rizzo

Serves:

There are many things I love eating and cooking with and eggplant would have to be one of them, I am growing them in my garden and they have come on flowering and bursting with fruit so I have had to come up with many ways of cooking and eating them.

Honey roasted eggplant salad

Ingredients

5 lebanese eggplants
3 tblsp olive oil
2 tblsp honey
Salt and pepper
3 cloves of garlic
1/2 tsp ground cumin
1/8 tsp cinnamon
1/2 tsp ground coriander
Good pinch or dried oregano
2 oranges, peeled and diced
Handful of wild leaves
1/4 cup pomegranate seeds
2 tblsp olive oil
1 tblsp vinegar
Salt and pepper
1/4 cup toasted almonds
Handful of fresh mint leaves

Method

Preheat the oven to 200°C
Combine in a blender or small food processor the oil, honey, garlic, cinnamon, cumin, coriander and oregano and blend until combined. Season with salt and pepper and pour this over the quartered eggplant
Place the eggplant onto baking paper in a tray and roast for 20 minutes until golden and softened. Allow the eggplants to cool
Place the eggplants into a serving bowl with the leaves, diced orange, and the pomegranates, combine the dressing and season to take. Pour this over the salad, and then scatter over the almonds and a handful of fresh mint leaves
This salad is also beautiful with a dollop of natural yoghurt

Tips & Hints

Serves 4-6