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
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.
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!
ALSO SEE: Gnocchi with sweet potato and pine nuts
ALSO SEE: Bento Box cake with Miso caramel
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.
