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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!
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: EUROPE
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut the aubergine into bite-sized chunks. Finely chop the onion and mince the garlic.
  2. 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.
  3. Meanwhile, finely chop the tomato.
  4. 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.
  5. Discard the bay leaves before serving.