Brinjal salad

YOU
8 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (15)

SALAD
4.00 aubergines — medium
90.00 g flour — cake, seasoned
2.00 eggs — large, beaten
30.00 ml water — cold
oil — for shallow frying
500.00 g mozzarella cheese — sliced
6.00 tomatoes — sliced
16.00 black olives
DRESSING
175.00 ml fresh chillies — 573
3.00 anchovy fillets — finely chopped
60.00 ml fresh parsley — finely chopped
1.00 garlic — large cloves, finely chopped
30.00 ml red wine — or tarragon vinegar
salt
freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

Cut brinjals into 1 cm thick slices and dip in seasoned cake flour. Shake to remove excess flour. Beat the egg and water together and dip the brinjal slices in the mixture. Heat oil in a pan and fry the brinjal slices until golden brown. Drain on paper towelling and cool. Assemble the salad just before serving. Arrange slices of brinjal on a salad platter, alternating with 5 mm thick slices of mozzarella cheese and tomato. Garnish with olives. Blend all the ingredients for the dressing together (easy to make in a food processor), season to taste with salt and pepper and serve with the salad.
Serves 6-8.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.