Nici Wickes: Eggplant, beans & peanut salad
Saturday Morning with Jack Tame · Newstalk ZB
February 4, 20224m 45s
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Show Notes
This salad is full of texture and flavour and it is glorious. The components are cooked separately then thrown together just before serving – YUM.
Serves 2-4
2 medium sized eggplants, sliced into 2cm thick rounds
4 tbsps olive oil
2 red capsicums, halved and de-seeded
2 handfuls green beans, chopped and blanched
½ cup roasted peanuts
Handful fresh coriander
Dressing
½ cup plain, unsweetened yoghurt
Lemon juice
Juice + zest from half a lemon
¼ cup good quality olive oil
Pinch chilli
½ tsp sea salt
Decent grind black pepper
Brush eggplant slices with oil, sprinkle with salt and grill until browned on one side, turn and cook second side until soft and cooked through. Place in large mixing bowl.
Rub capsicum halves with olive oil, place cut side down on tray and grill on high until skin is blistered and blackened in places. Cover with tea towel, set aside for 10 minutes or until cool enough to handle before peeling off skin and discard. Slice flesh into strips and add to eggplant.
Simmer green beans in salted water until just cooked, drain and refresh in ice cold water – this keeps the colour. Pat dry and add to eggplant and capsicum. Add peanuts and coriander.
Whisk yoghurt, lemon juice & zest, olive oil, chilli, salt and pepper. Taste and season with more juice or seasonings to taste.
Using your hands, gently toss cooked vegetables and tumble out onto serving dish or into individual bowls.
Drizzle with a few tablespoons of dressing, serving remaining on the side.
LISTEN ABOVE
Serves 2-4
2 medium sized eggplants, sliced into 2cm thick rounds
4 tbsps olive oil
2 red capsicums, halved and de-seeded
2 handfuls green beans, chopped and blanched
½ cup roasted peanuts
Handful fresh coriander
Dressing
½ cup plain, unsweetened yoghurt
Lemon juice
Juice + zest from half a lemon
¼ cup good quality olive oil
Pinch chilli
½ tsp sea salt
Decent grind black pepper
Brush eggplant slices with oil, sprinkle with salt and grill until browned on one side, turn and cook second side until soft and cooked through. Place in large mixing bowl.
Rub capsicum halves with olive oil, place cut side down on tray and grill on high until skin is blistered and blackened in places. Cover with tea towel, set aside for 10 minutes or until cool enough to handle before peeling off skin and discard. Slice flesh into strips and add to eggplant.
Simmer green beans in salted water until just cooked, drain and refresh in ice cold water – this keeps the colour. Pat dry and add to eggplant and capsicum. Add peanuts and coriander.
Whisk yoghurt, lemon juice & zest, olive oil, chilli, salt and pepper. Taste and season with more juice or seasonings to taste.
Using your hands, gently toss cooked vegetables and tumble out onto serving dish or into individual bowls.
Drizzle with a few tablespoons of dressing, serving remaining on the side.
LISTEN ABOVE
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