Aubergine Salad

Preparation info

  • Difficulty

    Easy

Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

Another dish that benefits from being prepared the day before as it needs to be chilled and, anyway, the flavours mature nicely this way. Serve spread on cubes of country bread as part of a mezze.

Ingredients

  • 6 aubergines
  • 2-3 tbsp tahini (sesame paste)
  • lemon juice to taste (at least 2 lemons)
  • about 4 tbsp olive oil
  • 6 tomatoes, skinned, deseeded and finely diced (to skin them, drop them into rapidly boiling water for a few seconds; the skins will break and they will be easy to peel)
  • 2 spicy spring onions, very finely diced
  • 1 bunch of fresh coriander, very finely chopped
  • sea salt and black pepper

Method

Dry-roast the aubergines in a very hot oven until the skins are blackened and charred. Leave to cool. Cut them in half, scrape out the pulp and drain through a fine sieve to extract any remaining moisture. Put the strained aubergine pulp and the tahini into a food processor and whizz to a coarse purée. Tip into a bowl and whisk in some lemon juice and olive oil (it should not be too runny). Then stir in the tomatoes, spring onions and coriander and season to taste. Chill overnight.