Aubergine and broccoli salad with cumin and honey

Roasted aubergine slices with honey and cumin and broccoli trees tossed in ginger and garlic.
 

Recipe from: January 2012
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 10
    baby aubergines
  • 1/2
    broccoli
  • Roll of goats cheese
  • 1
    plum
  • 1
    thumb ginger
  • 2
    fat garlic cloves
  • 2
    Tbs
    honey
  • 2
    tsp
    cumin
  • Vegetable oil
  • Extra Virgin olive oil
  • Seasoning
Servings: Change Serving
 
 

Method

 
Preheat oven to 220° C.

Slice the aubergine about 1/2 cm thick.

In a large bowl, mix the cumin, honey, salt and pepper and about 2 T vegetable oil together.

Toss the aubergine slices into the mixture and make sure they are all coated.

Lay them out on a baking tray and place in the oven for about 10-15 minutes or until just starting to brown.

Cut the broccoli florets into flat trees (the same thickness as the aubergine).

Great the garlic and peel and grate the ginger on the small (not smallest) eye of the grater.

Toss the broccoli in a pan with a little vegetable oil and the ginger and garlic, season well until just done.

Skin and dice the plum into small blocks.

Lay the aubergines and the broccoli onto a platter and crumble over the goats cheese.

Garnish with the diced plum.

Reprinted with permission of Chef Caro.

To visit Chef Caro’s blog, click here
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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