Zesty aubergine salad
16 Jan 2017
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Background
This zesty aubergine salad is a Turkish meze called patlican 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
- 1 medium aubergine
- 3 Tbsp olive oil
- 1 red onion
- 2 cloves of garlic
- 2 bay leaves
- 1 tomato (ripe)
- 1 Tbsp chopped flat parsley
- 1 Tbsp chopped mint
- Juice and zest of ½ lemon
- Salt& pepper
Instructions
- 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.
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Categories
- Meal Type: - Appetizer - Lunch - Quick & Easy - Side - Supper
- Cuisines: - EUROPE
- Occasions: - Barbecue - Dinner Party - Parties
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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