Bonnie's Eggplant Tomato Salad Recipe
Smoky eggplant, sweet tomatoes, and a citrusy kick - this salad is vibrant, textural, and alive with flavour. Inspired by the freshness of late-summer produce, it’s best served alongside grilled fish or a generous spread of shared dishes under the sun.
Eggplant Tomato Salad
Ingredients
- 2 small punnets of cherry tomatoes quartered
- 3 small eggplants - burnt over cooktop flame, skins discarded, finely chopped
- 1/2 red onion, finely chopped
- 1/2 bunch fresh coriander, finely chopped
Dressing:
- 2 cloves garlic, grated
- Juice of 2–3 limes
- 1/4 cup extra virgin olive oil
- 2 tbsp fish sauce
- Plenty of cracked black pepper
*Dress just before serving.
Method
1. Combine chopped charred eggplant, onion, tomatoes and coriander in a bowl.
2. Mix dressing ingredients and dress.
3. Garnish with more fresh coriander.
4. Serve immediately.
Photography by Martina Gemmola
Food styling by Karina Duncan
Read more
Step inside the Bonnie and Neil studio to see how our team is decorating this Christmas. From puppy stockings to gin-filled bon bons, discover colourful, creative ideas to bring festive cheer to yo...
A modern twist on a festive classic - this glaze combines the sweetness of summer peaches with the gentle heat of ginger and a hint of spice from star anise. It’s sticky, glossy, and beautifully ar...
