Late summer salad

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24 March 2022

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This salad has it all going on – meltingly soft eggplant, charred corn, buttery potatoes, fresh chilli and a cooling creamy dressing.

Serves 4-6


1-2 small eggplants, halved lengthwise

¼ cup olive oil

1 teaspoon sea salt flakes + extra for serving

3 cups small new potatoes (I used Perlas)

2 corn cobs

Bunch of coriander

1 fresh chilli, sliced thinly


½ cup crème fraiche (can use sour cream)

½ cup grated parmesan

¼ cup olive oil

3-4 tablespoons red wine vinegar or lemon juice


1. Make criss-cross cuts along the inside of each eggplant half and brush liberally with olive oil. Place cut-side down on a barbecue heated to medium-low. Grill until well browned then turn to cook further. If it gets too browned on either side before it’s silky and cooked through, place it on a double layer of foil to prevent more browning while you continue to cook it. Season with the salt flakes and set aside.

2. Parboil potatoes in well-salted water, adding the corn cobs for the last few minutes. Drain. Add a splash of olive oil to the pot, toss, then tumble the veges onto a hot barbecue plate to cook through and char. When corn is charred in places, remove kernels with a serrated knife.

3. Whisk the dressing ingredients together. Spoon onto a large serving plate, spreading the dressing out. Top with cooked vegetables. Salt well.

4. Scatter fresh coriander and chilli over the top to serve.

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