She’s a rainbow contd. – eggplant salad

Not sure about you guys but – depending on the week – Friday nights tend to spent either comatose or up and about.

This was made on one of those Friday nights where Cass and I are super productive in the kitchen but don’t eat dinner until about 10 pm – hence the inside lighting photograph.

Seeing as I was picking nasturtiums in prep for the roast beetroot salad (click for recipe), Cass decided to add them to our dinner, which was a quick version of Ottolenghi’s sabih recipe without the tahini sauce:


Serves 2

1 aubergine
2 pieces  of pita bread (recipe here:
3 free-range eggs, hard-boiled and halved
Salt and black pepper

For the salad
2 ripe tomatoes, 1cm diced or decent amount of cherry tomatoes, halved
2 mini cucumbers, cut into 1cm dice
handful of nasturtium flowers
2 spring onions, thinly sliced or 1/2 a red onion
1½ tbsp chopped parsley
2 tsp lemon juice
1½ tbsp olive oil

For the zhoug
35g coriander
20g parsley
2 green chillies
½ tsp ground cumin
¼ tsp ground cardamom
⅛ tsp sugar
¼ tsp salt
2 garlic cloves, crushed
3 tbsp olive oil
2 tbsp water

Cut eggplant widthways into 2.5cm-thick slices.

Heat a grill pan with a little oil. Grill the eggplant in batches until nice and dark, turning once, for six to eight minutes; add oil if needed as you cook the batches. When done, the eggplant should be completely tender in the centre. Remove from the pan, leave to drain on kitchen paper, then sprinkle with salt.

To make the zhoug, put all the ingredients in a food processor and blitz to a smooth paste.

Make the salad by mixing the tomato, cucumber, nasturtiums, onion, parsley, lemon juice and olive oil. Add salt and pepper to taste.

To serve, place a slice of bread on each plate. Arrange overlapping slices of eggplant on top. Season each egg quarter , and lay on top of the eggplant. Top with the salad, and spoon over as much zhoug as you like.

Store any leftover zhoug in a sealed container in the fridge – it will keep for a week at least.



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