Aubergine walnut salad

    35 min

    A simple summertime salad made with pan fried aubergine in a light creamy dressing with garlic and dill.

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    Serves: 4 

    • 2 aubergines
    • oil for cooking
    • 70g walnuts, chopped
    • salt
    • 3 tablespoons soured cream
    • 2 cloves of garlic, crushed
    • 1 bunch dill
    • pepper

    Prep:10min  ›  Cook:10min  ›  Extra time:15min soaking  ›  Ready in:35min 

    1. Thinly slice aubergine and cover with cold water. Let stand. This way the aubergine won’t absorb as much oil during cooking.
    2. Drain and dry slices thoroughly with kitchen towels. Cut aubergine into chunks.
    3. Cook aubergine on high heat in oil until tender, about 10 minutes.
    4. Add walnuts and cook with the aubergine for a further 2 minutes. Add salt and mix.
    5. Turn off the heat and let cool.
    6. For the dressing, combine garlic with soured cream and minced dill.
    7. Toss the aubergine walnut mixture with the dressing and stir well to combine.

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