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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

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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

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Instructions

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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.

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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.

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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

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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.
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Freeze/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

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