Tuesday, June 25, 2013

Shuk HaCarmel Cold Grilled Vegetable Salad with Goat's Fetta and Cruv Adom

Ingredients bought from Tel Aviv's Shuk HaCarmel (Carmel Market)

6 x Mini eggplants / aubergines - cut into halves
1 x Mini red capsicum 
1 x Large green chili - cut into strips (remove seeds if you want less heat)
- Goat's feta cheese
- Market bought olive/coriander/bell pepper/chili mix
- Cruv adom (red cabbage coleslaw salad)

1. Add olive oil to a grill plate and place on medium heat. 
2. Slice mini eggplants in half and place flesh side down on grill. Also add green chili strips
3. Grill vegetable for 6-8 minutes on either side. 
4. Remove vegetables from grill and place in fridge.
5. Place fork in mini capsicum and place over a gas stove flame for about 7-10mins. 
6. Remove capsicum from stove and slice in half. Then add to already grilled vegetables in fridge
7. Once vegetables have cooled, place on plate with other ingredients and served.

NB: The goats cheese I bought was interesting - it had a greek yogurt taste to it. If you're in Melbourne, use Blue Bay feta.