Eggplant, pistachio and tomato salad

Cooking Salads Eggplant, pistachio and tomato salad

This superb salad tastes so good youll be chasing every last morsel around your plate.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Heat half the oil in a large non-stick frying pan over medium heat. Add half the eggplant and cook for 3-4 minutes each side or until golden brown and tender. Transfer to a plate. Repeat with the remaining oil and eggplant.
  2. Meanwhile, combine the tomato, coriander and pistachio in a medium bowl. Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper.
  3. Divide the eggplant among serving plates. Top with the tomato mixture and yoghurt dressing. Serve with the Lebanese bread.

If you liked the recipe "Eggplant, pistachio and tomato salad", tell your friends about it!

60ml olive oil
8 Lebanese eggplants, halved lengthways
2 ripe tomatoes, coarsely chopped
3/4 cup fresh coriander leaves
1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped
130g Tamar Valley Greek Style Yoghurt
60ml fresh lemon juice
1/2 garlic clove, crushed
Lebanese bread, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Eggplant, pistachio and tomato salad

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments