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Cracked olive, tomato and eggplant salad

This recipe is from episode 37 of Good Chef Bad Chef series 3.


  • 1 cup green cracked olives, marinaded in chilli sliced into rounds

  • 4 roma tomatoes

  • 3 red capsicum, roasted, peeled and sliced

  • 2 whole eggplant pricked and roasted, sliced and top removed

  • ½ bunch parsley, roughly chopped

  • 1 bunch dill, roughly chopped

  • 1 bunch chives

  • Juice of 1 lemon

  • olive oil

  • 4 anchovies, roughly chopped

  • 1 tbsp toasted sesame seeds


  • 1.

    On a plate sprinkle sea salt and place sliced eggplant on top.

  • 2.

    Leave for 15 min to draw out the bitterness.

  • 3.

    Remove and place on top paper towel to remove water.

  • 4.

    Fry eggplant in a large pan on a medium heat.

  • 5.

    Drain the oil on a paper towel. Cut slices into quarters.

  • 6.

    Mix olives, capsicum, tomato, herbs, lemon juice, anchovies, toasted sesame seeds and eggplant in a salad bowl.

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