Warm aubergine tomato salad

    Warm aubergine tomato salad

    (11)
    38saves
    1hr5min


    13 people made this

    About this recipe: This incredible concoction of roasted peppers, aubergine and tomatoes is simmered with cayenne and tomato purée. It can be spooned onto a bed of wild rocket and spinach, tossed into hot pasta, or spread on toasted baguette slices.

    Ingredients
    Serves: 5 

    • 1 green pepper
    • 1 large red pepper
    • 7 tomatoes
    • 1 aubergine
    • 4 tablespoons extra-virgin olive oil
    • 4 cloves garlic, crushed
    • 2 tablespoons tomato purée
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon cayenne pepper

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Roast the peppers over your hob's gas burners, or under oven grill, until skin turns evenly black. Immediately place in a plastic bag and let cool.
    2. Prepare the tomatoes by cutting a cross into the bottom of each and boil in water for 1 minute. Plunge into a cold water bath and let cool.
    3. Cut the aubergine into small strips and sauté in oil until aubergine begins to brown, 6 to 8 minutes. Once the aubergine is soft, add garlic.
    4. Rinse the peppers under cold water and remove the burnt skin. Open the peppers and remove seeds. Cut into small strips and add to aubergine.
    5. Peel cooled tomatoes, chop and add to aubergine mixture. Add tomato purée, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    49

    This was very tasty. I didn't use the tomato paste as I didn't have that much liquid from the tomatoes in the first place and I couldn't bear the thought of mixing canned paste with my fresh-from-the-garden veggies! Something I do first with my eggplant always is salt it. Slice it 1/4 inch thick, layer it in a dish, sprinkling each layer with salt. Put a plate over it and weigh it down. Let it sit for at least 1 hour. Then rinse and pat dry and continue with your recipe. This will take out some of the bitterness and make it less spongy. That way when you put it in your oil to saute it doesn't soak it all up in 2 seconds flat.  -  23 Aug 2001  (Review from Allrecipes US | Canada)

    by
    25

    I am new to eggplant and this was my first recipe to try it....and it was GREAT! Really like the texture of the eggplant, too.  -  18 Apr 2005  (Review from Allrecipes US | Canada)

    by
    23

    The prep time on this recipe is especially long but definitely worth it with the finished product! Full of flavor, everything about it was great. The only thing I did differently was added some grilled chicken breast directly to the sauce as it was cooking and served it over ziti. Could make and freeze if you have summer tomatos and eggplant that you want to do something with rather than regular canning! Fabulous!  -  27 Jul 2004  (Review from Allrecipes US | Canada)

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