Brinjal Salad with Prosciutto and Feta

June 22, 2022 (Last Updated: July 4, 2022)
brinjal salad with prosciutto and feta

This Brinjal salad with prosciutto and feta is a match made in heaven and here to satisfy all your salad cravings!

Brinjal Salad with Prosciutto and Feta

HANDS-ON TIME 20 min | TOTAL TIME 35 min | SERVES 4

For the Brinjal salad

  • 4 slices prosciutto 
  • 90 grams sourdough bread, torn into pieces
  • 2 tbsp olive oil
  • 8 brinjal, cut into thirds lengthways
  • 300 grams mixed baby tomatoes, halved
  • 2 tbsp basil leaves
  • 2 tbsp mint leaves
  • 75 grams feta, crumbled

Pomegranate dressing

  • 1 small garlic clove, minced
  • 1 tbsp pomegranate concentrate 
  • 3 tbsp sherry vinegar
  • ¼ cup olive oil
  • Pinch dried chilli flakes

METHOD

PREHEAT the oven to 200ºC. Line two oven trays with baking paper.

PLACE prosciutto on one tray and bread on the other. Drizzle olive oil over the bread.

BAKE bread and prosciutto for 15 minutes or until both are golden and crisp.

DRIZZLE remaining oil over brinjal and cook on a lightly oiled grill plate or braai for 3 minutes on each side or until golden and tender.

Pomegranate dressing

COMBINE all the ingredients together in a bowl and mix until well blended. Season to taste.

To serve

COMBINE brinjal, tomatoes, basil, mint and feta on a platter, drizzle with dressing, serve with the crispy prosciutto and bread.

Tip from the team:  To bulk your brinjal salad up more, serve on a bed of couscous. Remove the prosciutto or swap it out for grilled halloumi to make this dish vegetarian.

Ingredients

  • For the Brinjal salad
  • 4 slices prosciutto 
  • 90 grams sourdough bread, torn into pieces
  • 2 tbsp olive oil
  • 8 brinjal, cut into thirds lengthways
  • 300 grams mixed baby potatoes, halved
  • 2 tbsp basil leaves
  • 2 tbsp mint leaves
  • 75 grams feta, crumbled
  • Pomegranate dressing
  • 1 small garlic clove, minced
  • 1 tbsp pomegranate concentrate 
  • 3 tbsp sherry vinegar
  • ¼ cup olive oil
  • Pinch dried chilli flakes

Instructions

1

PREHEAT the oven to 200ºC. Line two oven trays with baking paper.

2

PLACE prosciutto on one tray and bread on the other. Drizzle olive oil over the bread.

3

BAKE bread and prosciutto for 15 minutes or until both are golden and crisp.

4

DRIZZLE remaining oil over brinjal and cook on a lightly oiled grill plate or braai for 3 minutes on each side or until golden and tender.

Pomegranate dressing 

5

COMBINE all the ingredients together in a bowl and mix until well blended. Season to taste.

To serve

6

COMBINE brinjal, tomatoes, basil, mint and feta on a platter, drizzle with dressing, serve with the crispy prosciutto and bread.

Notes

To bulk your brinjal salad up more, serve on a bed of couscous. Remove the prosciutto or swap it out for grilled halloumi to make this dish vegetarian

Did you make this recipe? Tag us on Instagram @foodandhomesa!

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