Aubergine Salad

Name: Aubergine Salad
Ingredients: 2 tablespoons olive oil; ½ small red or green pepper, about 55 g, cut into 5mm dice; 1 small tomato, about 85 g, halved, deseeded, and cut into 5mm dice; 4 tablespoons chopped flat-leaf parsley; 3 spring onions, white part only, rinsed, trimmed, and thinly sliced; 1 medium clove garlic, peeled and finely grated; 1½ tablespoons lemon juice, strained before measuring; 2 medium aubergines, about 675 g, peeled and cut into 1cm dice; Freshly ground black pepper; 3 tablespoons olive oil; ½ teaspoon coarse sea salt; ½ small cucumber, about 55 g, peeled, deseeded, and cut into 5mm dice

Preparation info

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

You can prepare this with aubergine that has been baked whole until it collapses, scraping out the flesh to a colander, rinsing it under running cold water, squeezing it dry, and chopping it by hand, but I prefer the diced aubergine below, which is a little chewier.

Ingredients

Baked Aubergine

2 tablespoons olive oil
2 medium aubergines, about 675 g,

Gluten-free
Vegan

Method

To cook the aubergines, set a rack in the middle level of the oven and preheat to 190°C/gas mark 5. Grease a swiss roll tin or half sheet pan with the olive oil, spread out the diced aubergine on it, and sprinkle with the salt. <