Eggplant Salad
Spinach Salad with Lemon and Basil Dressing and Olive Tray
Spinach Salad with Lemon and Basil Dressing and Olive Tray
Servings 2 People
Ingredients
- 4 c Spinach Leaves
- 2/3 c Cucumber sliced
- 2/3 c quartered artichoke hearts
- 2/3 c Feta cheese dressing:
- 1/3 c red wine vinegar
- 2/3 c olive oil
- 1 Tbsp garlic chopped
- 3 Tbsp Basil chopped
- 3 Tbsp Lemon Zest
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Dressing:
- Mix all ingredients. Will keep chilled for weeks.
Notes
A side dish of olives will provide more garnishes. Your favorite deli will have many to choose from. Select at least three.
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 in Coconut Milk
Prawns in Coconut Milk
Servings 2 People
Ingredients
- 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled & seasoned with salt and pepper
- 1/2 c Red Onions diced
- 1 Tbsp coconut oil
- 2 Tbsp Mint chopped
- 2 Tbsp Basil chopped
- Juice and zest of one lime
- 1/2 c Coconut Milk
- 1/2 tsp Red Chili Flakes crushed
Instructions
- Sauté the onion in the oil.
- Add all ingredients except prawns and simmer for a few minutes.
- Add the prawns and simmer until the prawns are cooked, just a few minutes.
Notes
Serve with white rice.
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