Zesty aubergine salad
This zesty aubergine salad is a Turkish meze calledpatlican salatasi.It’s delicious warm or cold and can be eaten as an appetizer (with flatbread) or as a side dish with kebab or grilled lamb. It’s vegan, gluten-free and very healthy too!
Ingredients
Method
- Cut the aubergine into bite-sized chunks. Finely chop the onion and mince the garlic.
- Heat 2 Tbsp oil in a heavy based pan over a low heat. Add the aubergine, onion, garlic and bay leaves, then gently sauté under cover for about 20-30 minutes.
- Meanwhile, finely chop the tomato.
- When the aubergine is soft but not mushy, add the remaining oil, the tomato, parsley and lemon juice. Cook for a further 8 minutes or so until both tomato and aubergine are soft. Stir in the mint and lemon zest. Season with salt and pepper.
- Discard the bay leaves before serving.