Eggplant and baby marrow salad

Deur Barbara Joubert, SARIE KOS Somer 2010/11

Eggplant and baby marrow salad Foto’s: Micky Hoyle Galery

This is also suitable as a starter.

(6 portions)

  • 3 large eggplants
  • 6 baby marrows
  • 60-100 ml olive oil
  • salt and freshly ground black pepper to taste
  • 30 g fresh rocket

Yoghurt sauce:

  • 250 ml Bulgarian yoghurt
  • 2 cloves of garlic, crushed
  • 6 or 7 basil leaves, finely chopped
  • salt and freshly ground black pepper to taste

Slice baby marrows and eggplants lengthwise into thin slices. Heat some of the olive oil in a pan and first fry the eggplant on both sides until soft (not all at once). Drain on kitchen paper. Remember, the eggplant will soak up the oil in the pan, so you'll have to keep adding more. Fry the baby marrows on both sides and drain on kitchen paper. Allow to cool and season with salt and pepper. Mix all the ingredients for the yoghurt sauce nd sprinkle over salad. Top with fresh rocket and serve immediately.

  • Assistent Melissa Pecoraro

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