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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




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





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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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