Made with AI
Barbecue Pork & Eggplant Salad
Ingredients
- pork hocks (cooked, sliced)400 g
- eggplant200 g
- cherry tomatoes200 g
- leek1 medium (about 89g)
- lettuce leaves8 large leaves (about 120g)
- garlic2 cloves (about 6g)
- hot pepper1 medium (about 15g)
- cayenne pepper1 tsp (about 2g)
- Robertsons Spicy Barbecue Spice1 tbsp (about 8g)
- sage (chopped)2 tbsp (about 6g)
- spring onion2 tbsp (about 12g)
- marigold petals (for garnish)1 tbsp (about 2g)
- olive oil1 tbsp (about 15ml)
- salt1 tsp (about 6g)
Instructions
- 1
Preheat your grill or grill pan to medium-high heat.
- 2
Slice the eggplant into 1 cm thick rounds. Brush both sides with half of the olive oil and sprinkle with a pinch of salt.
- 3
Grill the eggplant slices for 3-4 minutes per side until golden and tender. Set aside to cool slightly.
- 4
In a small bowl, mix the remaining olive oil, minced garlic, chopped hot pepper, cayenne pepper, and Robertsons Spicy Barbecue Spice to form a spicy dressing.
- 5
Slice the leek thinly and sauté in a non-stick pan over medium heat for 2-3 minutes until softened. Set aside.
- 6
In a large bowl, combine the grilled eggplant, cherry tomatoes (halved), sautéed leek, chopped sage, and spring onion. Toss gently with the spicy dressing.
- 7
Arrange the lettuce leaves on a serving platter. Top with the pork hock slices.
- 8
Spoon the eggplant and tomato mixture over the pork and lettuce.
- 9
Garnish with marigold petals and an extra sprinkle of spring onion if desired.
- 10
Serve immediately and enjoy your Barbecue Pork & Eggplant Salad!
