Thursday, May 23, 2013

grilled squid, eggplant and chickpea salad

We have been trying to go off meat more often these days. I have been stocking up my fridge and pantry with more veggies and staples like beans and pulses. As I don't have the luxury of popping by the wet market or supermarket that often, I like to buy veggies that can last the week, and a little longer hopefully, such as zucchinis, eggplants, french beans, asparagus and root veggies like carrots and daikon. The green leafy veggies are usually the first to get eaten up after a market visit. So this is one of those dishes that was inspired by what's left in the fridge and pantry towards the end of the week. The 3 main ingredients go very well together, especially with a middle-eastern slant to it. Smoked paprika and cumin form the basis of the dressing, giving it an exotic Moroccan twist. Some flat bread and a glass of dry white is all you need to complete the meal. On days when you are tired of the meats, this dish will lighten your palate and ease your body of the heaviness of meats, carbs and fats. Have fun with your veggies this weekend!

Recipe for grilled squid, eggplant and chickpea salad
{Recipe inspired by one on bbc goodfood website}

2 medium sized eggplants, sliced about 1/2 inch thick rounds
1 large squid (or equivalent), gutted, cleaned, scored and sliced
1 can of chickpeas, drained and rinsed
1 bunch coriander, chopped up roughly
1 small red capsicum, diced
1 small red onion, diced
Sea salt flakes and freshly cracked black pepper to taste
Olive oil

1 tsp smoked paprika
1/2 tsp cumin powder
1 tbs honey
juice of 1/2 lemon
a glug of olive oil
Sea salt flakes and freshly cracked black pepper to taste

Prepare dressing by mixing everything in a small bowl. Heat up your grill pan or griddler to high. Brush it lightly with olive oil. Put eggplant rounds on it and brush the top of the eggplant. Sprinkle over some sea salt and black pepper. Do not move it around as you want some obvious grill marks on them. You can crisscross the grill marks or you can flip them over. Season the other side. Eggplants are done when they are tender all over. Do not over do them as they fall apart. It should take a bout 10 mins or so. Using the same grill pan, grill prepared squid. Season lightly. They should be done in 5mins or so. Put warm eggplant and squid into a large salad bowl, throw in the rest of the ingredients. Drizzle over dressing and toss lightly. Season further if necessary.

Serve salad warm alongside some warm flat bread.


ICook4Fun said...

Thank for dropping by my blog and left a comment. I never try putting eggplant in a salad before. I should try them out one day. Thanks for sharing.

Nami | Just One Cookbook said...

Flavorful and delicious salad! We don't eat enough chickpeas at home. This sounds like a nice summer salad!