Bringal, Tomato and Mozarella Salad

Ingredients

• 1.5 millilitre salt, for dressing
• 2.black pepper, coarsely ground; for dressing
• 3.5 millilitre mustard powder, dry; for dressing
• 4.10 millilitre sugar, for dressing
• 5.60 millilitre white vinegar, for dressing
• 6.120 millilitre salad oil, for dressing
• 7.2 brinjal, small and young; sliced; sprinkled with salt and left 10 min; patted dry before frying
• 8.salt, for drawing moisture from the brinjal
• 9.1 onion, large; thinly sliced lengthwise stem to root; blanched 30 sec, then marinated in slightly sweetened water
• 10.200 gram mozzarella, sliced; marinated in dressing or Italian dressing
• 11.sunflower oil, for deep or shallow frying brinjal
• 12.3 garlic, crushed; sautéed before adding brinjal
• 13.3 tomatoes, large; ripe; firm; sliced; marinated in dressing 1–2 hours before assembling
• 14.basil, fresh leaves; for decoration

Method

1. 1.Make the dressing: mix the salt, pepper, mustard, sugar and vinegar. Slowly beat in the oil until absorbed and emulsified.
2. 2.Sprinkle the sliced brinjal with salt and allow to stand for 10 minutes. Pat dry with paper towels.
3. 3.Prepare the onion: blanch in boiling water for 30 seconds, drain, then cover with slightly sweetened water. Chill until needed.
4. 4.Marinade the sliced mozzarella in a little dressing (or a commercial oil-free Italian dressing — oil tends to harden the cheese). Set aside.
5. 5.Heat sunflower oil and sauté the garlic for 1 minute. Add the brinjal and fry on both sides until crisp and golden. (Alternatively, deep fry — they float and brown on both sides at once, quicker and less messy.) Drain on absorbent paper.
6. 6.Marinade the sliced tomatoes in the dressing for 1–2 hours before assembling the salad.
7. 7.To assemble: on a large platter or individual plates, interleave the tomato, mozzarella and brinjal slices. Drizzle with dressing. Scatter the drained onions on top. Decorate with basil leaves.

Notes

• Card note: 'Use only young, slim bringals — they taste and look better.'
• Card note: 'Ricotta cheese may be used instead of the mozzarella. It is easier to slice with an electric knife.'
• Card note: 'This salad looks very attractive if arranged on a bed of lettuce leaves.'
• Serves 4–6. Total kJ: 3560 kJ (850 Cal) for whole dish; per portion: 710 kJ (170 Cal).
• Brinjal = eggplant/aubergine (South African / British English term).