Baby Brinjal Salad with Smokey Vinaigrette

20170303_081729I can hardly believe that Summer is coming to an end! This salad marks the beginning of that transition into Autumn. It still makes good use of those late Summer gems, but presents them with slightly more warmth.

There is a spurt of baby brinjals now until the end of April and they are perfect for salads, because they retain their shape well. I salvaged the last of the rocket from the garden and what I like to do is cook the brinjal with the onions, add the tomatoes and cook those until the skins are just starting to split and then add the whole lot warm to the leaves so that they wilt slightly. The dressing adds a touch of smokiness to the mix to make a hearty and substantial salad.

 

8 Baby brinjals, halved
1 punnet Cherry tomatoes, washed
1 Red onion, quartered and sliced
Olive oil
60g Salad leaves (I used rocket and baby spinach)

Dressing:
60ml olive oil
30ml lemon juice
1-2 cloves garlic, mashed
½ tsp smoked paprika
10ml fresh herbs (optional)
salt and pepper to taste

Method:
1. Heat a little olive oil in a pan. Add the onions and sauté until onions are tender.
2. Add the brinjals and sauté until just tender. Add tomatoes and heat through until the skins begin to split.
3. Arrange leaves on a serving plate and top with the warm veggies.
4. Combine dressing ingredients and drizzle over salad. Serve immediately.

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