Wednesday, 27 May 2015

Eggplant, Zucchini & Bean Salad - by request

Ros contacted me on my foodwriter facebook page to request this recipes from "Vital". It's in the 'Vegetables, Salads and Sides' section and although it's probably more of a summer salad, of course it's good any time of year. I particularly like the combination of both flavour and texture in this salad, plus it's very attractive visually.
This photo, by the wonderful Carolyn Robertson, was chosen by the publishers as the cover photo for the book. .

Eggplant, Zucchini & Bean Salad

This attractive, fresh tasting salad is a feast for the eyes as much as the palate, and is a delicious accompaniment for polenta dishes or almost anything else you can think of.
Serves 4-6.
Not suitable for freezing.

1 eggplant (450-500g)
450-500g zucchini
Salt & pepper to taste
1x 400g tin cannellini beans (or chickpeas)
½ packed cup roughly torn or chopped mint leaves
Zest and juice of 1 large lemon
¼ cup roughly chopped flat leaf parsley leaves

Pre heat oven to 190 C.
Slice the eggplant into 1cm rounds. Brush both sides with neutral oil or dip into a bowl of oil and wipe off any excess on the lip of the bowl. Place the slices on an oven tray in a single layer. Bake at 190 for about 25 minutes, until golden brown on both sides. Turn once during cooking. Season with salt and freshly ground pepper, and slice the rounds in half.
Slice the zucchini with a potato peeler into long ribbons.  Toss in neutral oil to coat lightly and season with salt and freshly ground pepper. Spread onto a baking tray and bake 5-7 minutes at 190 C or until just cooked through, tossing once or twice.  Remove from the hot tray to prevent further cooking and preserve colour.
Place the rinsed and drained beans in a large bowl and toss with the mint, lemon zest and juice.
Gently combine the beans with the roasted eggplant and zucchini, season to taste, and add a little more lemon and mint if wished. Transfer to a serving platter and garnish with the parsley.