Spiced Eggplant & Peanut Salad

Name: Spiced Eggplant & Peanut Salad
Yield: Serves 4-6
Ingredients: juice of 1 lemon; 1 tsp coriander seeds, toasted; ½ tsp salt; salt and freshly ground black pepper; 1 tsp ground cumin; ¼ cup (60 ml) olive oil; 1 tsp dried chilli flakes; 1 tsp smoked paprika; 2 medium sized eggplant, cut in 2cm cubes; 1 tsp cumin seeds, toasted; 2 handfuls of baby spinach, washed; ¾ cup (125 g) roasted unsalted peanuts, roughly chopped; 1 tbsp curry powder; 1 cup fresh coriander leaves, roughly chopped with a few leaves set aside for garnish; 1-2 cups yoghurt dressing; 2 cloves garlic, crushed

Preparation info

Serves
4-6

Difficulty
Easy

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.

Ingredients

1 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
1

Side dish
Gluten-free
Vegetarian

Method

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.