Baked Eggplant, Burrata & Almond Salad
Ingredients
- 2 large eggplants
- 3 tbsp olive oil
- Salt and black pepper
- ½ cup pitted Kalamata olives
- ½ cup flaked almonds, lightly toasted
- ½ cup golden raisins, roughly chopped
- ½ cup each mint, flat parsley, coriander, all roughly chopped
- 1 tin chickpeas, drained, rinsed well, drained again
- Juice 1 lemon
- 2 tbsp pomegranate molasses
- 1/4 cup olive oil
- Pinch ground chilli (optional)
- 2 x 100 g burrata
- 4 large handfuls of baby spinach and snow pea tendrils
- Micro greens to serve
Method
1. Preheat an oven to 180°C. Line 2 baking trays with baking paper.
2. Cut each eggplant lengthways into 4 pieces. Brush both sides of the eggplant with olive oil and season with salt and pepper and lay in a single layer onto roasting trays. Bake for 40 minutes or until golden and soft.
3. Remove and when cooled slightly, tear into large pieces and place on some paper towel.
4. In a large bowl, add the eggplant, olives, almonds, raisins, mint, parsley, coriander and chickpeas, then dress with the lemon juice, pomegranate molasses and olive oil. Add the chilli if using and mix everything well.
5. Place the baby spinach and snow pea tendrils on a large serving platter. Arrange the eggplant mixture over the leaves. Tear the burrata and place on top of the salad.
6. Serve with a drizzle of pomegranate molasses and a sprinkling of micro greens.