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Eggplant Salad Or Stir Fry

Eggplants are high in antioxidants and fibre as well as vitamins A, C, B and folate). They have cancer fighting properties and they lower cholesterol.


Serves 3 - 4
  • 3 medium Eggplants
  • ¼ cup Olive oil
  • 1 tsp Salt or to taste
  • 1 pinch Black pepper, ground
  • 2 tbsps Lemon juice
  • 1 Tomato, cut into wedges
  • Black olives
  • 1 small Onion, chopped
  • Almonds to garnish


  1. Preheat oven to broil.
  2. Pierce eggplant skin in several places with a fork. Arrange on a tray and bake for 25 minutes at 160°C.
  3. Let them cool and press with a fork to take out all the bitter liquid.
  4. Trim off the top stem end and bottom flower end and peel off the skin. Cut the eggplant into strips.
  5. Place in a serving bowl with the tomato, olives, onion and stir in the oil, salt, pepper and lemon juice until well mixed.
  6. Garnish with almonds. Serve immediately or chill for later.