Warm Eggplant and Potato Salad

(9 votes)

2 eggplants, cut into wedges
2 red or Maris Piper potatoes, cubed
2 red onions
2 small bunches basil
2 red chillies
2 cloves garlic
2 tablespoons red wine vinegar
8 tablespoons olive oil
8 cherry tomatoes
salt
freshly ground black pepper

Heat the oil. Add the wedges of eggplant. Cook slowly, approximately four minutes.

Place the cubed potatoes into a pan of boiling water and cook until soft, approximately eight minutes, and drain.

Add chilli, garlic and onion to the eggplant, cook for three minutes and take off the heat. Place the hot potatoes in a mixing bowl with the vinegar, olive oil, basil and squashed cherry tomatoes. Pour over the eggplants and their juices. Mix.



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