Roasted Eggplant Salad Recipe

Servings: 4
Prep time: 20 minutes
Total time: 30 minutes

2 small fish peppers, stemmed, seeded, and diced
4 small eggplant
¼ cup|60 ml olive oil
5 scallions
1 ½ tablespoons honey
1 teaspoon champagne vinegar
½ lemon, zested and juiced
¼ teaspoon ground cinnamon
pinch cayenne
pinch ground cardamom
pinch ground ginger
pinch turmeric
kosher salt and freshly ground black pepper, to taste
½ cup|100 grams halved sungold tomatoes
½ cup|75 grams halved sour Mexican gherkins

1. Light a grill. Rub the eggplant with olive oil and throw them and the scallions on the grill. Cook until charred, about 14 minutes. Cool slightly, then remove the skin from the eggplant. Transfer the flesh to a bowl and smash them. Thinly slice the scallions. Toss together with the eggplant, cinnamon, cayenne, cardamom, ginger, turmeric, salt, and pepper. Stir in the honey, vinegar, and lemon juice and zest. Taste and adjust seasoning if necessary.
2. In a separate bowl, toss the tomatoes and gherkins with olive oil, vinegar, salt, and pepper.
3. Top the eggplant with the tomatoes and gherkins and drizzle with olive oil. top with edible flowers and nasturtium, if using.

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