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Aubergine Salad     Veg   CD   HD   Greek   20mins

Serves 4    Cold   Vegetarian   Vegan   Vegetables  Herbs    Hors d'oeuvre   Starter  Appetizer     Healthy Eating    Dairy Gluten Wheat free   Eggless   Greece  Mediterranean  Europe

 

 

Ingredients:

2 Medium sized Aubergines (eggplant )

2 large Tomatoes

  Onion, grated

The Juice of a Lemon

120ml/4 fl.oz. Olive Oil

Salt and pepper

A large bunch of Parsley

 

 

Instructions

 

1. Heat the grill to medium high. Turn the aubergines under the grill until the skin is black and blistered and the flesh very soft.

 

2. Peel off the skin as soon as you can handle the aubergines and put the flesh in a strainer to remove the excess juice and squeeze gently. Then turn the flesh into a  bowl and mash it with a fork.

 

3. Dip the tomatoes in boiling water for 1 minute, skin and chop them. Add the tomato and the rest of the ingredients to the aubergine and mix well. Serve cold.

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

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