It was a revelation for me when I realised that you can make fantastic, warm smokey salads on the braai. This earned a few odd looks from conservative Afrikaans family members, but they were converted very soon – this is undeniably delicious.
The inspiration for this came from our travels through Turkey, and a wonderful recipe book called Anatolia by Tyfun Arras, on Turkish cuisine.
This is an aubergine based cooked vegetable salad, Patlican meaning aubergine in Turkish, but the name Braai Slaai just rolls so nicely off the tongue, we can’t help calling it that 🙂
Patlican Salata (Aubergine salad)
- 3 medium aubergines
- 1/2 head of garlic, separated into large cloves
- 3 ripe, red tomatoes
- 1 red onion
- 1 of each green, yellow and red pepper
- 3 small sweet potatoes (optional) If using, microwave for 5 minutes to pre-cook.
- Balsamic vinegar
- Extra-virgin olive oil Use the best you can get
- salt and pepper
- Coriander leaves to garnish optional
- Throw all the vegetables on the braai grid over a hot fire – don’t peel or anything. You can cook on the flames, no need to wait for coals. Cook until the skin of the vegetables are totally burnt and black. Careful with the garlic, it cooks quicker than the rest.Aubergine takes the longest, so put him on first.
- Let the veggies cool for 5 mins or so, or until you are able to handle them.Peel the black burnt skin off the veggies – no need to be pedantic, if little bits of burnt skin make it through it only adds flavour. Take the seeds out of the peppers, if using.Roughly chop all the veggies and throw in a bowl with a teaspoon of salt, a big glug of olive oil and balsamic vinegar – taste and see if you need any more of any of them.Top with coriander leaves and serve warm.