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
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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