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A Weekday Menu Recipe
Crab and Aubergine Salad
CD MC 20mins
Serves 4
Cold Seafood Shellfish Vegetables Herbs Salads Main Course Gluten
Wheat Dairy Free Eggless
Ingredients
2 Medium Aubergines (Eggplant)
Olive Oil
4 Dressed Crabs
5cm/2-inches Fresh Root Ginger, grated
1 Red Capsicum (sweet Pepper), diced
The Juice of 1 Lemon
25cm/10-inches Cucumber, thinly sliced
1 teasp Finely chopped Dill
Salt and Black Pepper
Instructions
1. Preheat
the grill to hot and line the grill pan with aluminium foil. Cut the aubergines
lengthways into 4 slices, and score the skins with a criss-cross pattern. Brush
the surfaces with a little olive oil and grill for about 5 minutes on each side,
until golden. Remove from the grill and leave to cool.
2.
Meanwhile, place the crab meat, ginger, capsicum and half the lemon juice in a
mixing bowl and toss to mix well.
3. In
another bowl, mix together the dill, cucumber, remaining lemon juice, salt and
pepper
4. To
serve � Divide the aubergine slices between 4 serving plates, top with the crab
mixture then place the cucumber mixture along-side.
Serving Suggestions :
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Fish Prep & Cooking Times |
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