Herby aubergine & tomato salad

Recipe uploaded by

Good Food

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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

Latest comments and suggestions

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jenny

  21 August 2009

  jenny rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1503/

Your binder

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk