Tomato salad with aubergine

    1 hour 30 min

    For this fresh and delicious salad you have to let the salted aubergines sit for an hour. That way they don't soak up as much oil when you fry them.

    3 people made this

    Serves: 4 

    • 2 medium aubergines
    • salt, as needed
    • 4 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • ground black pepper, to taste
    • 1 tablespoon capers, drained and chopped
    • 1 punnet cherry tomatoes, cut in half

    Prep:15min  ›  Cook:15min  ›  Extra time:1hr resting  ›  Ready in:1hr30min 

    1. Peel aubergines and cut them in 2cm squares. Sprinkle with salt and let rest in a baking tin for 1 hour. Rinse with water then pat dry with kitchen paper.
    2. In a large frying pan heat half of the oil and fry aubergines in a single layer for 10 to 15 minutes until golden brown on all sides. Don't overcook the aubergines or let them get mushy. Set aside to cool.
    3. In a salad bowl whisk together the rest of the olive oil, vinegar, pepper and capers. Add tomatoes and aubergines and toss. Serve chilled.

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