While many people across the globe wrap themselves up and celebrate in the snow, the festive season in Africa is quite different. Hot days, filled with juicy mangoes and blue skies are more the order of the day, and the only thing cold is usually our drink!

With this in mind, we have decided to share one of the delicious summer meals made by our salad maestro Solly Mangena  from Thornybush Game Lodge. This delicious aubergine dish will delight everyone with all the festive colours, but it is also easy to make. 

Enjoyed as a side dish while accompanying your festive meal, or as a salad on its own.

Grilled Aubergine Salad with a Peppadew and Caper Salsa

Serves 12

Aubergines

INGREDIENTS

• 6 Aubergine
• Olive oil for roasting 
• 2 Garlic cloves, peeled and crushed
• 1 Tsp mixed herbs
• Salt and pepper, to taste

METHOD

Heat oven to 180C

Cut the aubergine into slices, marinade with olive oil, garlic, and mixed herbs. Season to taste.

Roast in the oven for 30 minutes and set aside to cool down.

Salsa

INGREDIENTS

• 1 Red onion, finely chopped
• ¼ Cup capers
• 1 Cup peppadews, chopped
• ¼ Cup olive oil
• 2 Tsp honey
• 2 Tsp lemon juice

METHOD

Mix all the ingredients for the salsa together, season with salt and pepper.

Add the roast aubergine and toss the salsa through.

Garnish with Asian greens and serve.