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.

Jo

4 comments:

frank said...

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

Cheers//

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