roasted eggplant salad khayan dhi thote Recipe hsaba

1. 1

   To get that lovely smoky flavour, place the eggplants whole on a flat baking sheet lined with foil.

2. 2

   Pierce the eggplants with a knife to stop them bursting during cooking.

3. 3

   Place under a hot grill for 15-25 minutes turning them occasionally.

4. 4

   Be sure to let the skin colour and char.

5. 5

   While the eggplants are grilling, make the crispy garlic and oil.

6. 6

   Heat the oil in a small saucepan and fry the garlic until golden and aromatic.

7. 7

   Remove with a slotted spoon and cool.

8. 8

   Drain the shallots and squeeze them in your hands to remove any water.

9. 9

   Pop them in a bowl.

10. 10

    When the eggplants are ready, cool a little until they can be handled.

11. 11

    Cut them in half and scoop out the flesh into the bowl.

12. 12

    Mix in 1 tablespoon of the frying oil and the garnishes.

13. 13

    Taste and adjust the seasoning so there is a balance of salt and sourness.

14. 14

    Serve while the salad is still a little warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.