Creating new salads, one discovers the joys of combining so many of one's favourite foods. I like to taste with my mind's taste buds while adding and tossing things from my pantry and fridge.
It is fun, the only downside being I perhaps can never recreate it to the tee. I can live with that!!
So here is something that was much appreciated by my guests for an impromptu lunch that I will share with you.
|Eggplant, herbs, tomatoes, salad and more |
4 small Japanese eggplants
250 g/ 8 oz or 1 cup of mixed small tomatoes
1 small pita bread, rubbed with toasted with a rub of garlic, soft butter and chopped fine herbs like parsley or mint on it.
a handful of mixed herbs like fresh mint and parsley
The zest and the fresh juice from one lime or limbu
sunflower or pumpkin seeds
125g/ 4 oz or 1/2 cup of feta cheese, curmbled
drizzle of honey
4 cups of mixed greens, spinach, kale, lettuce, cabbage
Slice the eggplant into 1-inch rounds. Toss this with salt and olive oil.
In a pan, heat 1 tbsp of olive oil and toss the eggplant in until it starts to colour. Try to flip it with the handle of the pan and don't use the spoon. Add a few drops of water from time to time as it helps caramelise faster.
Remove the eggplants, set them aside, and repeat with the remaining eggplants. Sprinkle them with a tsp of sumac, lime juice, and a drizzle of honey.
In a hot oven at 170 C | 350 F place the pita with rubbed garlic, smeared in butter and topped with herbs. This will take about 7 minutes to crisp. Cut it into pieces and leave it aside.
To assemble, toss the greens, herbs, and the zest of the lime together and place them on a platter.
Toss the tomatoes in a tsp of olive oil after cutting them in half or leaving them whole if you prefer.
Sprinkle lightly with salt. Place all the eggplants all over.
Sprinkle the pumpkin seeds or sunflower seeds over.
Now sprinkle the crumbled feta cheese over. Next, the crisp toasted pita chips. and cranberries.
If you like to serve this with a vinaigrette, make a light one with 4 tbsp of olive oil. One pressed garlic clove; a pinch of brown sugar and salt to taste; and a teaspoon of balsamic vinegar. Shake well and drizzle all over.
Add pomegranate seeds for colour and texture.
Add a tsp of brown sugar instead of honey, but while it is cooking rather than after, so it helps caramelise the eggplant.
Photo courtesy Niloufer Mavalvala
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is an award-winning book. It was self-published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking: Reviving an Ancient Cuisine was published in 2016 by Austin Macauley and continues to be available through Amazon Book Depot, Book Depository, and from the publishers.