This salad is a favourite for the Malkasian family. It’s a great dish to put on the table as a shared starter with some flatbread.
- 4 eggplants
- 2 large zucchinis
- 1 red onion, sliced
- 2 green capsicums, chopped
- 6 tomatoes, chopped
- 2 long green chillies, seeded, finely chopped
- ½ cup flat-leaf parsley, chopped
- 2 lemons, juiced
- 2 garlic cloves, crushed
- 80 ml olive oil
- Cos lettuce leaves, red chilli and lime wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180C. Place eggplants and zucchinis on a large oven tray. Prick all over with a skewer and roast for 1 hour or until skin is blackened and wrinkled, and the flesh is very tender.
When cool enough to handle, halve the eggplants and zucchinis, and scoop out the flesh, discarding the skins. Chop flesh and place in a large bowl with the onion, capsicums, tomatoes, chillies and parsley.
Whisk together lemon juice, garlic and olive oil in a small bowl. Season salad with salt and pepper. Drizzle dressing over salad and toss gently to combine. Cover bowl with plastic wrap and refrigerate until chilled.
Arrange lettuce leaves on a platter, top with eggplant and tomato salad, and serve with chilli and lime wedges.
As seen in Feast Magazine, Issue 15, pg46.
Photography by Sean Fennessy