Warm Eggplant Salad

Need

• The Roasted Vegetables

• 300 Grams eggplant, cubed
• 300 Grams pumpkin, peeled and cubed
• 2 brown onion peeled and quartered
• 30 Grams Extra Virgin Olive Oil (EVOO) BUY
• 2 Pinches pink salt flakes BUY

• The Glaze

• 1 cloves garlic
• 10 Grams fresh ginger
• 1 red chilli
• 500 Grams beer
• 50 Grams soy sauce

• The Eggplant Puree

• 2 small eggplants, cubed
• 1 tomato, quartered
• 1 brown onion peeled and halved

• The Hemp Dressing

• 1 Tablespoon hemp seeds
• 100 Grams milk
• 1 Pinch pink salt flakes BUY

• The Rest

• 200 Grams cherry tomatoes halved
• 100 Grams rocket or spinach leaves
• 200 Grams wheel of Brie, at room temperature, sliced into wedges.

Do

1  

Preheat oven to 180°C. Line an oven tray with baking paper. Place prepared vegetables onto tray and drizzle with EVOO and season with salt and pepper. Bake for 30 minutes or until just browning and tender.

2  

To make the glaze, place garlic, ginger and chilli into the Thermomix bowl and chop 3 sec/speed 7. Add remaining ingredients and cook 30 min/Varoma/speed 1.

3  

Brush the glaze over the roasted vegetables, leaving a small amount in the Thermomix bowl for the puree.

4  

To make the puree, place all ingredients, into the Thermomix bowl. Cook 20 min/Varoma/speed 2. Puree 20 sec/speed 8, scrape bowl and repeat. Set aside.

5  

To make the hemp dressing, place hemp seeds into the Thermomix bowl and mill 10 sec/speed 10. Add milk and salt and cook 5 min/Varoma/speed 1. Set aside to cool.

6  

Place cherry tomatoes under a hot grill for 5 minutes, until just starting to blister.

7  

To serve salad, spread eggplant puree onto a serving platter, scatter roasted vegetables, tomatoes and brie on top. Dip rocket/spinach leaves into the hemp dressing and arrange on top of the vegetables. spoon on any remaining hemp dressing. Serve!

Served with

• Slow Roast Lamb with Grilled Sweet Potatoes
• Crispy Skinned Roast Chicken