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

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

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.

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Fay

2 weeks ago from Australia

Really tasty although I had to reduce the chilli because of my 'tasting panel'. I did swap out roasted slivered almonds instead of peanuts and it worked very well aside a baked chicken dish.

Ingredients

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