Carpaccio
Fried Eggplant Salad
Fried Eggplant Salad
Servings 4 People
Ingredients
- 4 large eggplant peeled and diced
- 1/2 cloves Roasted Garlic
- 3/4 c olive oil
- 1/4 c balsamic vinegar
- 1/4 c Basil finely chopped
Instructions
- The easiest way to make this salad is to deep fry the eggplant. It only takes a few minutes and the eggplant is evenly browned and tender.
- If you don't have access to a fryer, then you must sauté it. Turn the eggplant often to brown and get tender.
- Drain on a paper towel in a colander.
- Blend the garlic, oil, vinegar, basil, salt and pepper in a blender or food processor.
- Toss with eggplant and chill.
Notes
Great served on a bed of chopped lettuce and tomatoes. Use as a dip with garlic croutons or fresh vegetables. Makes a good spread on a sandwich or in a wrap.
Prawns, Scallops and Red Bell Peppers with Sautéed Polenta
Prawns, Scallops and Red Bell Peppers with Sautéed Polenta
Ingredients
- 12 Coleson's Catch Tiger Prawns peeled & deveined
- 20 Coleson’s Catch Scallops
- 1 c Onions finely sliced
- 2 c Red Bell Pepper finely sliced
- 1/4 c olive oil
- 1/2 c Chicken Broth
- 1/2 c balsamic vinegar
- Salt and Pepper
Instructions
- In a large sauté pan caramelize the onions in the olive oil, add the red bell peppers, vinegar and chicken broth and simmer until tender.
- Add more chicken broth if needed.
- Dust the prawns and scallops in flour and sauté them until golden brown.
- Combine them with the bell peppers and simmer for a minute or two.
- Pour over sautéed polenta.
Audrey’s Winter Dream Salad II
Audrey's Winter Dream Salad II
Ingredients
- 1 c Cherry Tomatoes halved
- 1/2 Red Onion thinly sliced
- 1 English Cucumber peeled, seeded and sliced
- 1/2 c Kalamata Olives sliced
- 2/3 c Feta Cheese crumbled
- 1/4 c balsamic vinegar
- 1/3 c olive oil
- Salt and Pepper
- 4 c Lettuce of your choice shredded
Instructions
- Mix all ingredients except lettuce. Pour the mixture over the shredded lettuce. Serve.
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