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Pukara Estate Metal Pourers Reasonably priced
Nothing compares to this garlic olive oil! I use it for pretty much everything. The 2L tin is great value when it gets used as much as it does in my kitchen! 10 out of 10 recommend.
I have used it when I was in Muswellbrook, then at Raymond Terrace, I use it on salads, onions& a small amount on Strawberries
It is the nicest vinegar I have ever tried. It can be used on savoury or sweet. I now can't enjoy a tossed salad without it.
Eggplant Salad
Great served as a side with lamb or stirred through pasta for a vegetarian meal.
Ingredients
500g Eggplant, Cubed
2 Tbsp Pukara Estate Premium Extra Virgin Olive Oil
4 Celery Sticks, Sliced
1 Red Onion, Sliced
3 Roma Tomatoes, Diced
2 Tbsp Capers
2 Tbsp Pine Nuts
4 Tbsp Pukara Estate White Balsamic Vinegar
2 Heaped Tbsp Black Or Green Olives
Method
Sprinkle the eggplant with salt and drain in a colander for an hour. Dry with a kitchen towel. Heat the Robust Olive Oil in a pan and cook the eggplant until brown, then drain on kitchen paper. In the same oil, cook the onion and celery until soft, then add the tomatoes and cook gently for 5 minutes. Return the eggplant to the pan along with all the other ingredients and simmer for a further 5 minutes. Allow to cool before serving.