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
5 garlic cloves, sliced thinly
minced fresh parsley
marjoram, dried and crumbled, or fresh and minced
5 tablespoons red wine vinegar
150ml vegetable stock
1 pinch sugar
250g tomatoes, diced
Method Prep:15min › Cook:20min › Extra time:2hr › Ready in:2hr35min
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.
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.
Heat the remaining olive oil in the pan and fry garlic till fragrant.
Layer friend aubergines in a serving dish and sprinkle with garlic, parsley and marjoram.
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.
Just before serving, quarter the tomatoes and gently toss with the aubergines.