Eggplant, goat’s cheese and spiced onion salad


  • Serves 4 people

  • Salad
  • 2 (about 760gm) eggplant
  • 1 tbsp extra-virgin olive oil, plus extra to serve
  • 1 tsp ground cumin
  • ½ cup (loosely packed) mint leaves
  • 80 gm goat’s cheese
  • Spiced onion
  • 2 tbsp olive oil
  • 2 Spanish onions, cut into wedges
  • 6 cloves garlic, lightly bruised
  • 1 tbsp finely grated ginger
  • 1 tbsp ground cumin
  • ½ tsp ground cinnamon
  • 1/3 tsp chilli flakes
  • To taste: caster sugar
01   Preheat oven to 160C. Cut eggplant lengthways into wedges and place onto an oven tray, drizzle with olive oil and season with sea salt and freshly ground black pepper. Sprinkle with cumin and roast for 1 hour or until tender. Cool to room temperature.
02   For spiced onion, heat oil in a saucepan, add onion and garlic, season with sea salt and sauté over low heat, stirring occasionally, for 10 minutes or until softened. Add ginger and remaining spices and cook for 5 minutes. Add ¼ cup water and simmer for 5 minutes or until reduced. Season to taste with sea salt, freshly ground black pepper and caster sugar. Cool to room temperature.
03   Arrange eggplant among plates, spoon over spiced onion, scatter with torn mint leaves, crumble over goat’s cheese, drizzle with olive oil and serve immediately.
Short-order idea
For a zucchini, fennel and corn salad, thinly slice zucchini lengthways using a mandolin and blanch in hot water for a few seconds until tender. Cook corn in boiling water until tender and refresh under cold running water. Using a sharp knife remove corn kernels from cob in chunks. Finely shave fennel and combine gently with zucchini, corn and torn basil leaves. Whisk together lemon juice, olive oil and Dijon mustard, season to taste, drizzle over salad and serve.







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