Warm eggplant, tomato and garlic salad
“With garlic, the onion's powerful cousin, a little goes a long way.”
- 1 large eggplant, cut into 2cm cubes
- Vegetable oil, for frying
- 2 tbsp extra virgin
- olive oil
- 2 sticks celery, thinly sliced
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 500g tomatoes, chopped
- 2 desiree potatoes, cut into 2-3cm pieces and boiled until tender
- 2 tbsp sultanas
- 12 kalamata olives
- 1 tbsp red wine vinegar
- 2 tsp caster sugar
- 2 tbsp pinenuts, roasted
Garlic has long been credited as a cure-all. It has been associated with herbal medicine for more than 4000 years and is among the oldest of cultivated plants. The number of myths and beliefs concerning this member of the onion family is quite astonishing. Garlic soup, cooked with loads of garlic, breadcrumbs, nuts and broth, was extremely fashionable in France during the 12th century for its antiseptic qualities and for prevention of coughs and colds.
Method
Shallow fry eggplant in batches in hot vegetable oil until golden and tender, then drain on absorbent paper. Heat olive oil in a large frying pan, add celery, onion and garlic and stir over low heat for 5-8 minutes or until tender. Add tomatoes and potatoes and cook for 5 mins. Stir in remaining ingredients, add eggplant and mix until well combined. Remove from heat and season to taste.
To serve
Serve with grilled fish or chicken.
Serves 6.
