Spicy aubergine salad

    1 hour 25 min

    This refreshing aubergine salad is best served cold and easy to make ahead the same day. A refreshing salad for a summer barbecue or picnic.

    5 people made this

    Serves: 8 

    • 2 large aubergines, thickly sliced
    • 2 teaspoons salt
    • 100ml olive oil
    • 2 large onions, finely chopped
    • 4 cloves garlic, minced
    • 8 tomatoes, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon ground allspice
    • 1/4 teaspoon cayenne pepper
    • 2 tablespoons sultanas
    • 2 tablespoons chopped fresh chives
    • 2 teaspoons chopped fresh coriander
    • salt and pepper, to taste

    Prep:10min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr25min 

    1. Salt the aubergines before cooking them by placing them in a colander and tossing them in the 2 teaspoons of salt. Place over a bowl or in the sink, then leave for 30 minutes. Wash the slices under the tap and pat dry.
    2. Meanwhile, heat half the olive oil in a frying pan and cook the onion and garlic until brown. Add the tomato and the spices and cook over a medium heat for 8 minutes before mixing in the sultanas.
    3. In a large frying pan, warm the remainder of the oil over a high heat then cook the aubergine on both sides till tender and golden. Stir in the onion mixture, season and chill in the fridge for at least 1 hour. To serve, pour away any excess liquid and mix in the fresh herbs.

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