Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

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  • 4
  • Easy
  • Pescatarian
  • 30 minutes
  • 30 to 40 minutes
  • Laibach Ladybird Organic White 2007


  • 3 medium-sized organic brinjals
  • Flaky sea salt and freshly ground black pepper, to taste
  • 3 T organic olive oil, plus extra for drizzling
  • 1 organic baby onion, finely chopped
  • 1–2 cloves organic garlic, crushed
  • A handful of organic basil leaves, torn, plus extra, whole, for garnishing
  • ½ cup chickpeas, drained and rinsed, for serving
  • 20–24 organic baby plum tomatoes, whole or halved, for serving
  • Organic balsamic vinegar, for drizzling
  • For the tuna tartare, mix together:
  • 200 g sashimi-quality yellow-fin tuna, filleted and chopped
  • 2 t organic olive oil
  • ½ t sea-salt flakes
  • Freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 190°C.
Peel and rinse the brinjals. Pat dry and slice in half lengthways. Season then place, cut side down, on a baking tray lined with baking paper. Spoon over 3 T olive oil. Cover with a sheet of baking paper and bake for 30 to 40 minutes, or until tender. Chop, then mix with the chopped onion, crushed garlic, lemon juice and torn basil. Season.
To assemble: Pack the brinjal salad into a small bowl then invert onto a large plate. Pack the tuna tartare into a smaller bowl then invert onto the same plate. Add the chickpeas, tomatoes and basil leaves. Drizzle with olive oil and a little balsamic vinegar. Sprinkle a few salt flakes on top of the tuna and grind black pepper over the brinjal.
Per serving: 1105.4 kJ, 14.3 g protein, 14.9 g fat, 13.1 g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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