Mango and Blood Orange Salad with Grilled Eggplant
A vibrant salad featuring perfectly grilled eggplant, juicy mango, and zesty blood orange, delivering a unique blend of sweetness and acidity. This dish showcases the delightful combination of textures and flavours, providing a refreshing experience with each bite.
- Total
- 15 min
- Serves
- 3
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
3 servings
For the salad
- 1 large Mango, peeled and diced
- 1 medium Eggplant, sliced lengthwise into 1 cm thick slices
- 2 large Blood orange, peeled and segmented
- 0.5 medium Red onion, thinly sliced
- 1 medium Red capsicum, diced
- 1 medium Tomato, diced
- 1 medium Cucumber, diced
- 100 grams Lettuce, torn into bite-sized pieces
- 100 grams Cabbage, finely shredded
For the dressing
- 60 millilitres Olive oil, extra virgin if possible
- 1 tablespoon Honey, to balance acidity
- 1 tablespoon Lemon juice, freshly squeezed
- 1 pinch Salt
- 1 pinch Black pepper
- Prep
- 10 min
- Cook
- 5 min
About this recipe
This dish is inspired by Mediterranean salads that highlight seasonal ingredients. The choice of mango and blood orange together brings a refreshing tropical twist that contrasts beautifully with the smokiness of grilled eggplant. The inclusion of crunch from fresh vegetables such as cucumber and red capsicum ties together the salad, making it not only delicious but visually appealing. It encapsulates a vibrant palate, reminiscent of warm summer months and the bounty of fresh produce.
Method
-
Step 1: Prepare the eggplant
Preheat your grill pan or outdoor grill over medium-high heat. Lightly brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant slices for about 2-3 minutes on each side until they are tender and have beautiful grill marks. Remove from heat and let them cool slightly before cutting into bite-sized pieces.
Ensure the eggplant is well-cooked but not mushy. -
Step 2: Prepare the salad mix
In a large mixing bowl, combine the torn lettuce, shredded cabbage, diced cucumber, diced tomato, diced red capsicum, sliced red onion, and diced mango. Gently mix together to incorporate all ingredients evenly.
-
Step 3: Segment and prepare the blood orange
Carefully peel the blood oranges and segment them by using a sharp knife to cut between the membranes. Collect the segments in a bowl, ensuring to catch any juices that may escape. Add the segments to the salad mix.
Be cautious as blood oranges can be juicy; use a cutting board to avoid mess. -
Step 4: Make the dressing
In a small bowl, whisk together the olive oil, honey, freshly squeezed lemon juice, a pinch of salt, and a pinch of black pepper until well combined. Adjust seasoning to taste.
Make sure to balance the sweetness and acidity to your liking. -
Step 5: Assemble the salad
Add the grilled eggplant pieces and blood orange segments to the salad bowl containing the mixed ingredients. Drizzle the dressing over the salad and toss gently to combine all ingredients without bruising the delicate segments of blood orange. Serve immediately on chilled plates.
Be gentle when mixing to avoid breaking the blood orange segments and eggplant pieces.
Tips
- For added texture and flavour, incorporate toasted nuts or seeds such as pumpkin seeds or walnuts.
- Introduce fresh herbs like mint or basil for a fragrant twist that balances the sweetness of the mango and blood orange.
- If you prefer a spicy note, add finely chopped fresh chili or a pinch of cayenne pepper to the dressing for a kick.
Equipment
- Grill pan or outdoor grill
- Sharp knife
- Cutting board
- Mixing bowl
- Whisk
- Zester or grater
- Measuring spoons
Serve it with
Sides
-
Quinoa Pilaf
The nutty flavor of quinoa pilaf complements the sweetness of the salad and adds a hearty component.
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Garlic Bread
A warm, crusty garlic bread provides a satisfying contrast to the fresh salad.
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Chickpea Fritters
These protein-rich fritters enhance the meal with a crunchy texture that pairs well with the salad.
Goes well with
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Grilled Fish
Lemon and herb-marinated grilled fish can elevate the meal's freshness alongside the salad.
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Panna Cotta
A light panna cotta serves as a delicate dessert to round off the meal after the vibrant salad.
Drinks
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Lemonade
A fresh homemade lemonade provides a refreshing and complementary drink to the salad.
-
Sauvignon Blanc
A chilled Sauvignon Blanc complements the acidity of the salad beautifully.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
