Spiced Eggplant & Peanut Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

Andrea Saunders says that this is one of her favourite salads that she has created in the Ripe kitchen. The pungent spices with the sweet eggplant and peanuts makes this a fabulous accompaniment to bbq lamb.



Preheat oven to 200°C.

With a mortar and pestle, crush together the toasted seeds, smoked paprika, curry powder, chilli flakes, ground cumin and salt. Tip into a large bowl. Add the crushed garlic, oil and the eggplant pieces. Mix well to coat.