No, I’m not a passionate gardener. When I bought some chili plants one blooming plant caught my eye. I have never seen an eggplant seedling before. The light blue coloring of the flowers and my obsession on eggplants made it. I was wondering about the harvest of the fruits. The harvest was not that big! The taste and the texture of the small fruits, however, was more than I expected. These little fruits were just delicious and so was the salad. The Chef’s Handyman team was delighted.
For the salad, wash the eggplants and place them into an oven-save tin. Sprinkle them with olive oil. Season the fruits with salt and black pepper. Roast them in ofen at 400°F or 200°C for 40-50 minutes. When cooked through, take them out and place the fruits on plates. Cut the figs and the avocado into slices. For the vegetarian version add feta cheese pieces. Garnish with lemon rind, peppermint leaves and chopped chives. Sprinkle with lemon juice and olive oil.
Shopping list for the avocado salad for 4 serves: 10 small eggplants, 2 avocados, 8-10 figs, 1 lemon, olive oil, fresh peppermint, chives, salt, black pepper, for the vegetarian version, 2 x feta cheese.
Bon appetite, enjoy the eggplant salad, yours Chef’s Handyman team.