Eggplant, Basil, Spinach and Chili Salad with a Yogurt, Pine Nut and Garlic Dressing

2 eggplants
a large handful of basil leaves
2 ounces olive oil
4 tomatoes, sliced
8 ounces washed baby spinach
1 garlic clove
7 ounces yogurt
salt and pepper
1 red chili, de-seeded and finely chopped
2 ounces pine nuts
1 lemon

Cut the eggplant across into slices about 1/2 inch thick. Grill until slightly charred on both sides and transfer to a bowl and cover with plastic wrap. If working in batches, make sure to recover the bowl each time. If you can barbecue them, so much the better.

Roughly chop the basil leaves and add these, along with the olive oil, tomatoes and spinach leaves. Peel and mash the garlic with the 1/2 teaspoon of salt, whisk into the yogurt and add this to the eggplant along with the chili.

Heat a frying pan without any oil and when hot toast the pine nuts until they just begin to color. Add these to the bowl, toss everything well, squeeze over the juice of the lemon and serve with lots of bread.

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