Bringal Salad

Ingredients

• 1.5 brinjal, sliced lengthways; salted and left in colander 1 hour; rinsed, patted dry and shallow-fried
• 2.750 gram mushrooms, boiled for 10 minutes then drained
• 3.100 gram walnuts or pecans, for garnish
• 4.feta cheese, cubed; soaked in fresh water a few hours to reduce saltiness
• 5.oil, for shallow-frying the brinjal; brinjal absorbs oil so keep adding more
• 6.250 millilitre salad oil, for dressing
• 7.250 millilitre light olive oil, not extra virgin; for dressing
• 8.lemon juice, for dressing
• 9.125 millilitre balsamic or red wine vinegar, for dressing
• 10.5 millilitre sugar, for dressing
• 11.6 garlic, crushed; for dressing
• 12.salt and pepper, to taste; for dressing

Method

1. 1.Slice bringals lengthways. Salt and leave in colander for 1 hour. Rinse and pat dry.
2. 2.Fry bringal slices in shallow oil (the brinjal absorbs oil so keep adding more). Fry until brown and cooked. Drain well.
3. 3.Boil mushrooms for 10 minutes and then drain.
4. 4.Mix together all dressing ingredients: both oils, lemon juice, vinegar, sugar, garlic, salt and pepper.
5. 5.Divide dressing in two: pour half over the bringals and half over the mushrooms. Put in fridge and marinade 2–3 days before serving.
6. 6.Day of serving: drain marinade from the mushrooms. Layer bringal slices and mushrooms on a flattish plate. Sprinkle with the bringal marinade.
7. 7.Top with the feta cheese cubes. Garnish with freshly chopped parsley and walnuts or pecans.

Notes

• Card note: 'The salad needs the green of the parsley.'
• Must be prepared 2–3 days ahead — the long marinating is key.
• One of three bringal salad recipes in this collection — see shelleys-bringal-salad.yaml and bringal-tomato-and-mozarella-salad.yaml.