As eggplants and asparagus are everywhere at the moment I have been experimenting with different ways to enjoy them. This salad was a real winner with the flatties and even better, only took 20 minutes to put together. We served it with salmon but you could have with any meat you like really, chicken would be great (or see below for a vegetarian option).
Ingredients (serves 4)
1 tbsp olive oil
1 red onion, finely diced
2 teaspoons crushed garlic
1 teaspoon paprika
1/2 tsp cinnamon (optional)
1 handful fresh oregano, chopped (or 1 teaspoon dried). Thyme also works well.
1 medium sized eggplant, cubed
2 courgettes, cubed
1 red capsicum, cubed
1 bunch of asparagus, chopped in 2cm pieces
1/2 cup sundried tomatoes, drained and diced
Salt and pepper to taste
Feta to serve
What to do:
Heat oil in a large non-stick frying pan or wok. Add the onion, garlic, paprika, dried oregano and cinnamon and fry for a few minutes. Add the eggplant and courgettes and heat through before adding the rest of the veggies and frying until cooked but still crunchy (around 4-5 minutes). Stir in the sun-dried tomatoes and fresh oregano. Season with salt and pepper. Serve in a nice bowl or platter and top with crumbled feta.
A few pitted olives would also work really well thrown through this salad
Great with chicken or fish. The photo below is sesame crusted salmon which is just salmon covered in sesame seeds and fried in a non-stick pan.
Vegetarian option – add a can of chickpeas and top with pumpkin seeds.
Naturally gluten free.