Mediterranean Aubergine Salad - Carey Boucher Erasmus

Carey Boucher Erasmus’s Mediterranean Aubergines

If you live in Cape Town, Carey Boucher Erasmus is having a Pop-Up dinner at the picturesque Yoco Eatery in the old Rust-en-Vrede homestead in the heart of Durbanville on Sat 7 Feb 2015. How very fitting as Carey grew up in Durbanville – what a lovely way to pay homage to her childhood suburb. Contact Carey on info@bitsofcarey.co.za or give her a call 079 4208 716. This #MishMoshOfYum pop up is a celebration of all things YUM inspired by nostalgia and awesome ingredients. The generous tasting menu is a collection of some of Carey’s favourite and most popular dishes she has developed over the years.

What you’ll need..
+- 12 baby aubergines/eggplants
olive oil for drizzling
Freshly ground salt and pepper
1 x 400 g can of chickpeas, rinsed and drained
2 T (30 ml) honey
1 t (5 ml) smoked paprika
1 red onion, thinly sliced
2 T (30 ml) red wine vinegar
handful of coriander leaves
½ c (125 ml) pomegranate rubies

Tzatziki:
1 small Mediterranean cucumber, seeds removed, grated and salted
2 cloves garlic, crushed
150 g full cream yoghurt
2 T (30 ml) finely chopped mint
zest of 1 lemon
2 ml ground cumin
Salt and pepper to taste

What you’ll do..
Preheat the oven to 200°C.
Place the baby aubergines onto a greased baking tray, drizzle with olive oil and season. Roast for +- 25 minutes.
Place the chickpeas in a greased baking tray and drizzle with olive oil and honey. Sprinkle with smoked paprika and season. Roast for 15 minutes.
Soak the sliced onion in the vinegar.

Tzatziki: squeeze the excess liquid out of the cucumber. Combine with all the remaining tzatziki ingredients. Season to taste.

Arrange the roasted aubergines, chickpeas and sliced red onion onto a platter, dollop with tzatziki and sprinkle with pomegranate rubies and coriander.

Michael’s wine recommendation – CLICK HERE