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
