Eggplant Salad


500 gms Eggplant cubed

2tbsp Pukara Estate Robust Premium Extra Virgin Olive Oil

4 sliced celery sticks

1 red onion sliced

3 Roma tomatoes diced

2 tbsp capers

2 tbsp pine nuts

4 tbsp Pukara Estate Apple Cider Vinegar

2 heaped tbsp black or green olives


Sprinkle the eggplant with salt and drain in a colander for an hour. Dry with kitchen towel. Heat Robust Oil in a pan and cook eggplant until brown. Drain on kitchen paper.

In the same oil cook onion and celery until soft, add tomatoes and cook gently for 5 minutes. Return the eggplant and all the other ingredients and simmer for a further 5 minutes. Allow to cool before serving.