Fried aubergine salad

    2 hours 35 min

    A vegan salad that tastes of summer: aubergines are pan fried and marinated in a red vine vinaigrette, then tossed with tomatoes.

    1 person made this

    Serves: 4 

    • 500g aubergines
    • salt
    • 5 garlic cloves, sliced thinly
    • olive oil
    • minced fresh parsley
    • marjoram, dried and crumbled, or fresh and minced
    • 5 tablespoons red wine vinegar
    • 150ml vegetable stock
    • pepper
    • 1 pinch sugar
    • 250g tomatoes, diced

    Prep:15min  ›  Cook:20min  ›  Extra time:2hr  ›  Ready in:2hr35min 

    1. Cut aubergines into 1cm slices. Spread out on a large cutting board or a baking tray and sprinkle with salt. Leave to sweat for 15 minutes, then dab dry with kitchen paper.
    2. Heat half of the olive oil in a large frying pan. Fry aubergines in batches in a single layer till browned, about 10 to 15 minutes, turning the slices individually as they brown so they don't get mushy. Remove from pan and let cool. Heat more olive oil for the next batch.
    3. Heat the remaining olive oil in the pan and fry garlic till fragrant.
    4. Layer friend aubergines in a serving dish and sprinkle with garlic, parsley and marjoram.
    5. In a small saucepan heat veg stock and vinegar and season with salt, pepper and sugar. Pour over the au aubergines and leave to marinate in the frigge for 2 hours.
    6. Just before serving, quarter the tomatoes and gently toss with the aubergines.

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