Mango & Tomato Salad with Grilled Eggplant
Generated with the assistance of Pantry Bliss AI
Last updated on
3
20 minutes
Prep time
10 minutes
Marinade/Proof time
5 minutes
Cook time
5 minutes
Inspired by the fresh and vibrant flavours of Mediterranean cuisine, this salad encapsulates the essence of seasonal produce. The inclusion of grilled eggplant adds a layer of depth that enhances the sweetness of the mango and tomatoes, reminiscent of dishes from renowned chefs who focus on ingredients in their prime, such as Yotam Ottolenghi. This dish brings together these classic elements while allowing each component to shine, creating a harmonious balance of flavours that captivate the palate.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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1 large eggplant (sliced into 1 cm thick rounds)
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2 tablespoons olive oil (for brushing)
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1 teaspoon salt (to taste)
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0.5 teaspoon black pepper (to taste)
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0.5 teaspoon smoked paprika (for seasoning)
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1 large mango (peeled and diced)
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2 medium tomato (diced)
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0.5 large red onion (thinly sliced)
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0.5 large cucumber (peeled and diced)
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0.5 large red capsicum (diced)
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100 grams lettuce (torn into bite-sized pieces)
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50 grams cabbage (finely shredded and mixed with lettuce)
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2 tablespoons fresh lime juice (to taste)
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2 tablespoons fresh coriander (roughly chopped, for garnish)
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1 teaspoon salt (to taste)
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0.5 teaspoon black pepper (to taste)
Instructions
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1.
Prepare the eggplant for grilling:
Slice the eggplant into 1 cm thick rounds. Brush each slice lightly with olive oil and season with salt, black pepper, and smoked paprika. Let marinate for 5 minutes to absorb the flavours.
Ensure the eggplant slices are evenly coated to prevent sticking on the grill.
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2.
Grill the eggplant:
Preheat the grill pan or outdoor grill on medium-high heat. Grill the eggplant slices for approximately 3-4 minutes on each side, until they have nice grill marks and are tender. Remove from the grill and set aside to cool slightly.
Avoid overcooking the eggplant. It should be tender but not mushy, retaining some structure.
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3.
Assemble the salad:
Once the eggplant has cooled slightly, slice it into strips and add it to the salad bowl. Drizzle with fresh lime juice, season with additional salt and black pepper to taste, and toss gently to combine. Garnish with chopped fresh coriander before serving.
Ensure the lime juice is freshly squeezed for best flavour.
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4.
Prepare the salad base:
In a large mixing bowl, combine the torn lettuce, shredded cabbage, diced mango, diced tomatoes, diced cucumber, diced red capsicum, and thinly sliced red onion.
Toss gently to avoid bruising the mango and tomatoes.
Tips and Variations
- For additional crunch, consider adding toasted nuts or seeds atop the salad before serving.
- To make the dish vegan, ensure all ingredients, particularly dressings, are free from animal products.
- Try adding a splash of balsamic glaze for an extra layer of sweetness.
- Use heirloom tomatoes for a more complex flavour and presentation.
- Make the eggplant ahead of time and cool it in the refrigerator to enhance the smoky flavour.
Equipment Required
Suggested Pairings
Sides
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The warm, buttery garlic bread complements the freshness of the salad.
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A hearty quinoa pilaf provides a great texture contrast to the salad.
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The smoky flavour of roasted vegetables pairs nicely with the grilled eggplant.
Drinks
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A refreshing non-alcoholic beverage that enhances the freshness of the salad.
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The crispness of Sauvignon Blanc pairs excellently with the fruitiness of the salad.
Other Food Dishes
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The salad serves as a refreshing counterpoint to the smoky skewers.
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A light dessert like panna cotta would be a lovely finish to a summer meal.