Wednesday, November 16, 2011

Spiced eggplant & peanut salad

I was lucky enough to be given the Ripe cookbook from Becky recently. Having tried this eggplant and peanut salad at a friends place, I was keen to give it a go myself. I love eggplant and I think the combination of spice, eggplant, yoghurt, coriander and peanuts works really well. It was lovely served with lamb and slow roasted tomatoes, or as the recipe recommend a BBQ. It just as nice for lunch the next day too. Be warned though, the process of making this does permeate a curry smell throughout the house... I forgot to close the bedroom doors when making it, so then spent some time airing the house in an attempt to dissipate the smell!

Spiced eggplant & peanut salad
1 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
1 tsp smoked paprika
1 tsp curry powder
1 tsp dried chili flakes
1 tsp ground cumin
1/2 tsp salt
2 cloves garlic, crushed
1/4 cup olive oil
2 medium sized eggplants, cut in cubes
salt & pepper
2 handfuls of baby spinach
1 cup fresh coriander leaves
3/4 cup roasted unsalted peanuts, roughly chopped
juice of 1 lemon

Yoghurt dressing
1 1/2 cups plain yoghurt
1 clove garlic
2 tbsp sweet chili sauce
1/2 cup fresh coriander, finely chopped
1 tbsp curry powder
salt and pepper

Preheat oven to 200C. With a mortar and pestle, crust together the toasted seeds, smoked paprika, curry powder, chili flakes, ground cumin and salt. Tip into a large bowl. Add the crushed garlic, oil and eggplant pieces. Mix well to coat.

Place the seasoned eggplant on an oven tray lined with baking paper and roast for approx 30 mins, until tender. Allow to cool. Season with salt and pepper.

For the yoghurt dressing combine all ingredients in a bowl, mix and season to taste.

To assemble the salad: On a large platter layer half the spiced eggplant, spinach leaves, a drizzle of yoghurt dressing, fresh coriander leaves and some peanuts. Repeat the sequence with the remaining ingredients and finish with coriander leaves. Finally add a good squeeze of lemon juice and a drizzle of the remaining dressing.


  1. Drool. This looks so good, I love those middle eastern flavours. Perfect with lamb! Thanks for the recipe :)

  2. This looks so yum Miriam. I have been eating a lot of eggplant lately - mostly cooked on the barbecue - I didn't think I liked it but actually I do! Must go through my Ripe book again. I have been in a bit of a dinner-rut lately. Good inspiration thanks!

  3. Oh my goodness what a beautiful picture.


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