Herby aubergine & tomato salad

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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.

Per serving

106 kcalories, protein 2g, carbohydrate 5g, fat 9 g, saturated fat 1g, fibre 3g, salt 0.03 g

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• Marilyn

  17 December 2007

  Marilyn rated and commented on this recipe

  

  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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Ingredients

• 1 large aubergine , sliced into quarters lengthways, and cut into chunks
• 2 tbsp olive oil
• 250g punnet cherry tomatoes
• small bunch each mint and flat-leaf parsley leaves coarsely chopped

FOR THE DRESSING

• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• juice of ½ lemon
• 1-2 garlic cloves , crushed
• pinch ground coriander

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Super healthy

Ingredients

• 1 large aubergine , sliced into quarters lengthways, and cut into chunks
• 2 tbsp olive oil
• 250g punnet cherry tomatoes
• small bunch each mint and flat-leaf parsley leaves coarsely chopped

FOR THE DRESSING

• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• juice of ½ lemon
• 1-2 garlic cloves , crushed
• pinch ground coriander

Per serving

106 kcalories, protein 2g, carbohydrate 5g, fat 9 g, saturated fat 1g, fibre 3g, salt 0.03 g

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