Eggplant and Coriander Salad Recipes

Ingredients :

2 small eggplant, halved lengthways

3 small zucchini

2 tbsp olive oil

1/2 cup chopped fresh coriander

1 tbsp lemon juice

1 tbsp orange juice

1/2 tsp ground pepper

Method :

Cut eggplant into thin slices. Place in a colander and sprinkle with salt. Allow to stand 15-20 minutes. Using a vegetable peeler, slice zucchini thinly; set aside. Wash eggplant and pat dry with absorbent paper. Brush both sides of eggplant lightly with olive oil and place on a baking tray. Cook under a preheated grill 3 minutes on both sides or until lightly browned. Set aside until cool. Place eggplant, zucchini, oil, coriander, juices and pepper in a bowl and toss to combine. Serve salad as an appetizer or as a side salad to a main meal.

Serves 6

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