Menu

baked eggplant with chilli and ginger dressing

  • Details
  • Leave a Comment
  • Related Items

I just came back from a fabulous weekend in the Freycinet national Park, Tasmania.  The weekend was one of pure indulgence, where we drank fine wine and ate the fanciest food for breakfast, lunch and dinner.  The restaurant at the resort was called the “Palate Restaurant” and this recipe is my adaption of one of the salads on offer one lunch time.

INGREDIENTS

  • 2 medium egg plants 
  • 1 Tbsp toasted sesame seeds
  • 2 shallots, finely sliced
  • Chopped fresh coriander
  • 1 Tbsp ginger, finely grated
  • 1 clove garlic, crushed
  • 1 fresh chilli finely chopped
  • 4 Tbsp soy
  • 1 1/2 Tbsp balsamic vinegar
  • 2 Tbsp sesame oil
  • 2 Tbspn olive oil
  • 1.5 Tbsp castor sugar

WHAT YOU NEED TO DO

  1. Top and tail eggplant and cut into 3 or 4 pieces. Sprinkle with salt and let sit for 20 mins.  Then since and pat dry with paper towel.  Brush with olive oil and roast in a hot oven until tender. (about 30 mins)
  2. Fry shallots in a pan with a little hot oil, then drain onto paper towel and set aside.
  3. Make dressing by mixing ginger chilli, soy, vinegar, sesame oil and sugar and olive oil in a jar
  4. Place baked warm eggplant on a serving plate, spoon dressing over the top of the eggplant and let it soak in.  
  5. Just before serving, sprinkle with fried shallots, sesame seeds and chopped coriander 

 

 

 

 

FavoriteLoadingAdd to favorites

Leave a Comment

moroccan chickpea soup

This soup can be made on the spur of the moment as the ingredients can be found in most home pantries.  The cumin gives it that moroccan flavour, while the lemon juice makes it tasty …

moroccan roasted vegies

My boys have always been easy eaters.  Our family dinners did not have to have camouflaged vegetables  such as broccoli trees or  carrots grated mince beef. Veggies have always been enjoyed and eaten with gusto. …

Sweet potato, chickpea and tomato salad

Look what I found in the back of my veggie drawer…….. sprouting sweet potatoes Sad and forlorn, they look like creatures from the deep, with long purple and white tendrils….. just begging me to cook …

greek lentil soup

A few years ago my beautiful sister gave me a Greek cook book for my birthday.  The author is a television presenter/cook named Rena Salaman, which does not sound like a Greek name, but the …

tagine of chickpeas

I am by no means a vegetarian, but I’m always on the look out for meatless meals that are quick to prepare and protein packed.  ………………And legumes always seem to hit that mark. tasty pot …