This layered eggplant & capsicum salad is a tasty and colourful way of presenting late summer vegetables. I love the use of fresh herbs and the combination of Middle Eastern flavours. Although the recipe gives quantities, just go with what you have. The first time I made this I didn’t have any capsicum ready in the garden and I’d used the last of my frozen capsicum so I used a jar of preserved capsicum.
3 medium red capsicum (but use whatever colour you have)
1 kg eggplants (the long skinny ones are best but use whatever you have)
1/3 cup olive oil
Pistachios, toasted and chopped for garnish (I substituted hazelnuts this time)
1 cup plain yoghurt
1 clove garlic, crushed
1/4 cup chopped fresh coriander
1.5 tbsp chopped fresh oregano
1 tsp ground cumin
2 tsp honey
Quarter the capsicums, remove seeds and membranes. Grill capsicum skin side up until skin blisters and blackens. Peel away skin and slice the capsicums thickly.
Cut eggplants in half lengthways. Heat 1 tbsp of olive oil in a pan, and add about a third of the eggplants, cooking for about 10 minutes or until browned all over and very soft; drain on paper towels. Repeat until all eggplants are cooked.
Combine all ingredients to make up yoghurt dressing. Spread a quarter of the dressing onto a serving plate; top with a third of the eggplants, then a third of the capsicums. Repeat layering twice more. Top with remaining yoghurt dressing and sprinkle pistachios on top.