Three Mills Bakery: Eggplant Salad with Black Garlic Dressing
To serve with Jerusalem Artichoke Turnover YOU’LL NEED Dressing 160ml olive oil (grassy/young version)60ml red wine vinegar 5 large cloves of black garlic1 tsp honey1/2 tsp dijon mustardsea salt...
Ingredients
- ese eggplant (small long ones) cut in half length ways
- 60ml olive oil
- 1/2 bunch of watercress, picked
- 100g baby spinach
- 50g pine nuts, toasted
- 25g currents
- sea salt
- black pepper
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