When I bought fresh figs and Turkish eggplant, I had no way of knowing that they would turn up together in this heavenly salad! I do not always buy ingredients with a recipe or idea in mind, it is more the other way around most of the times. I see fresh produce which look irresistible at the time, buy them and on my way home start thinking of what to do with them. As was the case with these figs and eggplants. I bought them in my favorite Turkish supermarket in a near town, you have to go there early in the morning to be able to park your car close by, but if you get there too early their fresh products have not arrived yet. So the trick is to get there just in time, usually around 10 am when the fresh produce is “on the shelves”. I found myself a parking spot right in front of the store (!) and there they were, fresh figs looking like they were picked straight of the tree, staring at me. I just could not resist them! The same goes for the Turkish eggplants, they always seem to look better than the Dutch ones, more appealing, tastier, well to me they do….
Anyway, it was a sunny day so when I started thinking on my way home about what to prepare I thought a nice salad would suit the day fine and so it did!
The salad contains not only the fried and than grilled eggplant and figs, it contains also fried red pointed pepper, fried onions, rocket lettuce and a dressing of humus. It was sheer heaven!
My husband commented that I was allowed to write here that he made satisfied noises all the time while eating……
So if you want your partner/ guests to do the same, or yourself for that matter, here is what I did:
I mixed olive oil with 1/2 teaspoon turmeric, 1/2 teaspoon of smoked paprika powder, pinch of sea salt and two minced cloves of garlic in a bowl and tossed in 2 sliced eggplants and a sliced onion. Then fried them in a frying pan and in the meantime heated the oven (grill mode) at 180℃. When the eggplants start to turn golden brown, place them on a baking dish. Then fry the figs short while turning them gently from side to side, just a few minutes. When done add them to the eggplants on the baking dish and place them in the grill for about 15 minutes.
Fry some red pointed pepper in a little bit of coconut oil.
Place a bag of rocket lettuce in a dish, mix it with 1/3 of a box of humus, fresh leaves of sage cut into pieces, fresh basil leaves cut into little pieces and olive oil. Toss well.
Place the grilled eggplant and figs on top of the lettuce, sprinkle the red pointed pepper over it, season with black pepper to taste and voilà, Dig in and enjoy!