Grilled Eggplant With Orange Chilli Dressing
This is a fabulous way to use eggplant (aubergine) and super simple to make. You don’t need to use a bbq to get the grill marks if you don’t have one, a hot pan will do just the trick. The magic in this dish is the dressing combined with the spinach and eggplant to soak it all up. Enough zing from the chilli and the orange gives it that zestiness. If you don’t like your food spicy, adjust the chilli amount to suit you.
INGREDIENTS
1 large eggplant 1 tablespoon fresh mint 1 tablespoon fresh parsley 1 tablespoon fresh oregano 1 tablespoon red onion 1 tablespoon sun-dried tomatoes 2 handfuls of chopped spinach Dressing 1-2 cloves garlic, minced 1 heaping teaspoon tahini 1 teaspoon Dijon mustard 1 red chilli finely sliced 1/2 teaspoon smoked paprika Juice of 1/2 orange Salt & pepper, to taste 1/4 cup olive oil
Cooking Instructions
Slice the eggplant into thin strips and then brush each side of it with olive oil
Make the salad dressing by combining all dressing ingredients and whisking them together. Set aside.
Heat up BBQ or grill and place the eggplant onto the hot plate for approx 3-5 minute each side, until grill lines show up and the eggplant cooks
Prepare the other salad ingredients (chop the herbs, sun-dried tomatoes, and red onion), and add them and the spinach to a large salad bowl.
Let eggplant cool for a few minutes, then cut each slice into quarters.
Add the eggplant to the salad and toss everything together with the dressing. Serve and enjoy.
