Aubergine and broccoli salad with cumin and honey

4 servings Prep: 15 mins, Cooking: 20 mins

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

By Food24 January 19 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

10 aubergines — baby
1/2 broccoli
goat's milk cheese
1 plums
1 fresh ginger
2 garlic — large cloves
2 Tbs honey
2 tsp cumin
vegetable oil
olive oil — extra virgin
seasoning
Tap for ingredients
Tap for ingredients

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



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Your email address will not be published.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.