Herby aubergine & tomato salad

Herby aubergine & tomato salad

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(3 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
106
protein
2g
carbs
5g
fat
9g
saturates
1g
fibre
3g
sugar
5g
salt
0.03g

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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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.

Recipe from Good Food magazine, July 2006

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Comments

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lomasj's picture
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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
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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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