Brinjal Salad

3 large brinjals cut lengthways into thick slices
2 tbsp olive oil
2 tbsp Red Wine Vinegar
1 red chili – Seeded and minced
1 small handful fresh mint, chopped
1 small handful fresh Italian Parsley
Salt and freshly ground black pepper, to taste

  • Heat a large griddle pan and dry fry the brinjal slices over a high heat for 2 – 4 minutes on each side until they begin to char slightly.
  • Remove from heat source, cover with a heat proof lid and leave to stand for 15 minutes.
  • Combine the olive oil and red-wine vinegar in a small bowl and whisk well, add the chili, mint and parsley, season with salt and pepper and stir together.
  • Cut the brinjal in thick slices, add the dressing and gently toss together.
  • Arrange on a serving plate and enjoy.
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