Eggplant and parsley salad
Today we would like to share with you healthy salad recipe. Book one of our Healthy and Wholesome Salads cooking class on the 14 of December at 6 pm to learn hands on tasty recipes, guided by highly acclaimed chef Walter Trupp.
1 eggplant, cut into chunks
olive oil, for drizzling
100 g yogurt
1 tsp ground cinnamon
1 pomegranate, seeds only
a large handful parsley, chopped
a good glug of extra virgin olive oil
a handful of watercress
a handful of walnuts, toasted and lightly crushed
1. Place the eggplant on a baking tray and drizzle generously with oil. Roast for 35-40 minutes or until soft and nicely coloured.
2. Combine the yogurt, cinnamon and pinch of salt and stir well.
3. When the aubergine is cooked, transfer it to a bowl and add the pomegranate, parsley, a pinch of both salt and pepper and a glug of extra virgin olive oil. Gently mix, being careful not to break up the aubergine.
4. Place a handful of watercress on each plate and top with half the aubergine mix. Scatter with walnuts and a few dollops of cinnamon yogurt.