Herby aubergine & tomato salad

Herby aubergine & tomato salad

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(3 ratings)

Prep: 10 mins Cook: 15 mins - 20 mins Plus salting time

Easy

Serves 4
This garlicky salad is best served while still warm or at room temperature

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal106
  • fat9g
  • saturates1g
  • carbs5g
  • sugars5g
  • fibre3g
  • protein2g
  • salt0.03g
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Ingredients

  • 1 large aubergine, sliced into quarters lengthways, and cut into chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g punnet cherry tomatoes
  • small bunch each mint and flat-leaf parsley leaves coarsely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the dressing

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • juice of ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1-2 garlic cloves, crushed
  • pinch ground coriander

Method

  1. Tip the aubergine into a colander, sprinkle all over with salt, then place a plate or bowl on top and weight down with a can. Leave for 30 mins, until some of the juices have run out. Meanwhile, make the dressing by mixing all the ingredients together and set aside.

  2. Squeeze any excess juices from the aubergines and brush away the salt. Heat the olive oil in a heavy-based pan and gently fry the aubergine pieces until they are golden brown on both sides. As they absorb the oil quickly, it is important to fry them over a low heat, so that they soften and turn golden without needing to add more olive oil.

  3. Tip the aubergine chunks into a shallow bowl and keep warm. Quickly toss the cherry tomatoes around the pan to soften and lightly blister, then add them to the bowl. Add the fresh herbs and pour over the dressing. Toss gently and serve.

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Comments (2)

lomasj's picture
3

simple and easy, but nothing special.... I would add the tomatoes to the pan for the last 5 mins of cooking so they are soft and bursting... might have been better roasted. Use lot of herbs!

noddfa's picture
5

Served with chicken, tarragon and mushroom pie, a baked potato it give an explosion of wonderful flavours.

Due to the possible high salt content I did not soak the aubergine in salt, it still made a wonderful accompaniment.

Serve with feta cheese as a hot salad on a cool day.

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