Recipes - Eggplant Salad with Toum Dressing
Toum goes well with the "meaty" texture and flavour of eggplant in this salad. Once the eggplant is cooked it is so simple to put this impressive salad together.
100ml olive oil
4 tablespoons Ground's Toum mixed with 2 tablespoons of mayonnaise or sour cream
1/4 cup of parsley leaves
½ small purple onion diced
1 large tomato diced
1 tablespoon extra virgin olive oil plus extra for serving
salt and pepper
Cut the eggplants in half and then into long chip-like wedges. Fry the eggplants in the olive oil turning occasionally until they are golden brown. Drain on a paper towel. Arrange the eggplant on a serving platter and drizzle generously with the Toum mix. In a separate bowl combine the parsley, onion, tomato and the tablespoon of olive oil. Season with salt and pepper and scatter loosely over the eggplant. Serve sprinkled with sumac and an extra drizzle of extra virgin olive oil.
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