Aubergine salad

In season at the moment - aubergines make for delicious salads.
 
aubergine salad

Recipe from: 10/1/2006 12:00:00 AM
Preparation time: 15 min
Cooking time: 45 min
 
 

Ingredients

 
  • 2
    medium aubergines
  • 3
    tbsp
    olive oil
  • 400
    g
    cherry tomatoes
  • pinch of ground cumin
  • 1/3 cup each mint and flatleaf parsley
  • leaves, coarsely chopped
  • For the dressing
  • 1
    Tbs
    extra-virgin olive oil
  • juice of half a lemon
  • 1
    garlic clove, crushed
Servings: Change Serving
 
 

Method

 
Preheat the oven to 200°C.
Cut the aubergine into pieces and arrange in a single layer in a baking dish.
Pour in water 'til it reaches two-thirds of the way up the sides of the pieces and bake at 180°C for 45 minutes.
Heat the olive oil in a non-stick frying pan over a medium-high heat, add the aubergine and sauté till golden brown.
Tip the aubergine into a bowl then add tomatoes to the pan with a slug of olive oil and the cumin; quickly sauté over medium heat until they're just soft and the skin is just blistering.
Tip the tomatoes onto the aubergines and add the herbs.
Combine dressing ingredients; toss through salad and serve.
 

Read more on: bake  |  sauté
 

NEXT ON FOOD24X

Spinach and courgette pie

2015-03-30 15:53
 
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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