Aubergine Salad

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

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,

Salad
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. <