Aubergine salad

4 servings
Rate this recipe
In season at the moment - aubergines make for delicious salads.

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

2.00 aubergines — medium
3.00 tbsp fresh chillies — 573
400.00 g cherry tomatoes
0.00 cumin — pinch, ground
0.00 fresh mint — and parsley
0.00 leaves, coarsely chopped
For the dressing
1.00 Tbs olive oil — extra virgin
0.00 lemon — halved, juice only
1.00 garlic — cloves, crushed
Tap for ingredients
Tap for ingredients


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.