Friday, January 4, 2008

Aubergine salad

Learnt this dish from Ben many years ago. Bet he has forgotten all about it. I think it is middle-east in origin. It is simple with few ingredients, easy to put together and yet so appetising.

Aubergine salad
3-4 aubergines aka eggplants
2 meaty tomatoes, seeded and diced
1 big red onion, thinly sliced or chopped
2 cloves garlic, chopped
Flat-leaf parsley or cilantro, chopped
3 - 4 tablespoon extra virgin olive oil
2 tablespoon lemon juice
salt and pepper to taste

Halve the aubergines lengthwise; rub flesh with some olive oil; grill in the oven until golden and soft or cook them whole over a open flame, turning frequently until soften and the skin chars.
Leave the aubergines to cool slightly before scraping off the skin and mashing the flesh with a fork. I prefer the open flame, it gives a smoky aroma to the veggie.

Add all the rest of ingredients, mix well but lightly. Adjust salt and lemon juice to taste. Delicious serve on the left-over crusty wholemeal bread.
See, we are staying good and away from meat... hopefully until CNY.



frank said...

Yummy! What's the orange bit? Is it tomato? or carrot? Looks like both. :-)


a feast, everyday said...

tt's tomato and i didn't include it in the recipe, tq for noticing. Gotta edit now!

wmw said...

Looks like a delicious way to start off on a healthier year for me! :o)

a feast, everyday said...

Good for u! Like to eat healthier but sooo difficult when those delicious n sinful fares calling out to me :p