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For the dressing

Nutrition: per serving

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

  • step 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.

  • step 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.

  • step 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, questions and tips (2)

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Overall rating

A star rating of 3 out of 5.3 ratings

lomasj

A star rating of 3 out of 5.

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

A star rating of 5 out of 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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