Smoked fish, eggplant and green bean salad
Photo by Tamara West
- Put eggplant in a roasting pan, add garlic oil and coriander seeds and a generous seasoning of salt and pepper. Toss everything together until well-coated, then roast in a hot barbecue or 210C oven for 15 minutes, turning once or twice, until golden brown. Set aside to cool to room temperature.
- Meanwhile steam the beans for 3-4 minutes or just until tender. Cool briefly in cold water and drain well.
- Place eggplant, beans, smoked fish, olives and herbs in a wide mixing bowl. Season with a little salt then pour the oil over, followed by the lemon juice.
- Toss salad gently to combine, and serve immediately on individual plates.