A simple eggplant salad recipe special enough for entertaining
March 11, 2016
My vegetable garden continues to provide a lovely supply of tomatoes. They are beginning to slow now, with the plants looking fatigued and almost ready to come out. As summer produce is ending, the eggplant and capsicum are ramping up their production making for a perfect meeting of seasons – summer and autumn.
This recipe is really more of a combination of beautiful fresh ingredients rather than anything that is technically tricky or needing any level of concentration. This is a plate of garden goodness, a wonderful combination of season fresh produce that makes a lovely family meal and is special enough to serve to guests when entertaining.
This salad is very simple to make. It took little time or effort to prepare. We served it with plain chicken breast and baked sweet potato slices.
Enjoy this either warm or cold, but I do recommend assembling it while the eggplant is hot. Add the prosciutto so that it “melts” into the pieces of cooked eggplant.
I hope that you enjoy this salad. It is simple, fresh and full of the flavour of summer – enjoy it before it ends.
Have a great weekend.
Next week from Wednesday to Sunday I am at the Melbourne International Flower and Garden Show launching my book, and showing my Kitchen Garden Box and the Small Space Garden Kit. If you are going to be heading to the show please come and say hi.
I will be on the Nicholson Street side of the gardens. Come and say hi and be sure to enter the amazing competition I am running with my friends from Vegepod worth over $300 to get your kitchen garden growing.
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