SOUTH AFRICAN - ROASTED EGGPLANT SALAD

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South African - Roasted Eggplant Salad image

This recipe is from a website called South African Traditional Recipes and has been posted here for the ZWT-7 Tour of South Africa. It sounds excellent.

Provided by Baby Kato

Categories     South African

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 1/2 lbs eggplants
1 bell pepper, red
1/3 cucumber, English
1/4 red onion, small
1/2 garlic, clove, small
3 tablespoons olive oil, extra virgin
2 tablespoons lemon juice, fresh
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground

Steps:

  • To roast the eggplants, preheat a charcoal or gas grill or a broiler.
  • Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use.
  • The eggplant is cooked when it is soft and looks somewhat deflated.
  • Place the eggplant on a plate to cool.
  • Trim and seed the red pepper, then cut into 1/4-inch dice.
  • Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ¼-inch dice.
  • Peel and finely chop the onion.
  • Peel and finely chop the garlic.
  • Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds.
  • Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed.
  • Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic.
  • Stir in the olive oil and lemon juice and season with salt and pepper.
  • Serve immediately or the salt will draw out too much moister from the vegetables.

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