I love all kinds of vegetables and eggplants (aubergines) are one of my FAVOOOURITES! A quirky fact about me is that I love buying eggplants which are oddly shaped and you will often find me happily giggling in the supermarket when I see eggplants with odd “growth” and “appendages”, HAHA. Eggplants are so versatile and there are so many different ways to cook them! The tangy mandarin salsa adds some bright colours, depth and flavour to the lightly golden roasted eggplants. This tasty dish is so simple to make, and is also a lovely side dish. Weather is cooling down in Dubai now (Yippee!) and this is perfect to bring for a picnic in a park. Here’s a fun fact! Eggplants are called “eggplants” because the earliest varieties had small, off-white yellowish fruit, shaped like a goose egg!
2 large eggplants
Salt & pepper to taste
Tangy Mandarin Salsa
2 mandarins (skin removed and roughly chopped)
¼ small red onion (finely chopped)
¼ cup parsley (finely chopped)
¼ tsp ground coriander
¼ tsp dried chilli flakes
¼ tsp ground nutmeg
1. Preheat oven at 180 degrees celcius.
2. Slice eggplant into 1cm round slices.
3. Lightly salt each eggplant slice.
4. Line baking tray with baking paper and drizzle with olive oil.
5. Carefully place eggplant onto the baking tray in a single layer.
6. Drizzle olive oil on top, and a dash of pepper.
7. Roast in the oven for 35 minutes until golden brown.
8. Transfer into a bowl and cover with glad wrap. Let cool to room temperature.
9. Meanwhile, in a separate bowl, lightly mash mandarins with a fork.
10. Add remaining salsa ingredients to the mandarins. Mix well.
11. Drizzle salsa over roasted eggplants and serve at room temperature.
12. This is great for a picnic in a park. Enjoy! 🙂
Made with love by the Secret Squirrel xx.