This salad has it all going on – meltingly soft eggplant, charred corn, buttery potatoes, fresh chilli and a cooling creamy dressing.
Serves 4-6
Ingredients
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
Dressing
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
Method
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.
