Name: Zesty aubergine salad
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
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

Zesty aubergine salad

16 Jan 2017

by Dinna

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.