Spicy aubergine salad with peanuts, herbs and egg
- June 2017
- Serves 2 generously for lunch
- Hands-on time 30 min
The smoky flavour and soft flesh of aubergine stands up well to the spicy Asian-style dressing in Ravinder Bhogal‘s salad recipe. The addition of fresh herbs, soft-boiled eggs and toasted peanuts make this a wonderful lunch.
Learn how to make salad dressings too with our helpful guide.
- Gluten-free recipes
- 22.7g (5.7g saturated)
- 45.9g (23g sugars)
Puffed quinoa is available in some health food shops – or buy unsweetened puffed rice instead. You can buy palm sugar from most supermarkets but you could use soft brown sugar instead.
Char the aubergines up to 12 hours ahead, then keep covered in the fridge.
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