Tangle of raw vegetables with smoky eggplant, vadouvan, and lemon-yogurt dressing

Page 139

| Course Type: Salads

(1 review)

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I used this as inspiration rather than following it to the letter.

I fried the eggplant like I usually do and added the vadouvan halfway and the sesame oil in the end. I halved the amount of vadouvan and sesame oil, and this was plenty. A nice change from other ways to flavor eggplant.

I used the vegetables I had: cucumber, celery and cauliflower. I did not use the bath of yogurt given in the recipe, two or three tablespoons was enough. This made a nice fresh summery salad.

There was not much synergy between the two components. Maybe this would have been better if I had used some of the sweeter vegetables in the recipe, the carrot and/or the squash.

Two good recipes that I will make again, but not necessarily together.

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