Chilli and garlic eggplant salad

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Eggplant features so regularly in my cooking not just because it is my favourite vegetable but because it is so versatile and it is amenable to being paired with spicy and aromatic flavours. This hot salad can stand alone or be served with other salads with barbecued meats and fish. It also makes a wonderful vegetable accompaniment for soy-braised or white-cooked chicken, baked or grilled fish, seared tuna or crispy, fried quail.