Aubergine Salad

Ingredients

  • 500 g (1lb) small aubergines
  • 1 garlic clove, peeled
  • salt
  • 1 teaspoon each paprika and ground cumin
  • 1 tablespoon each lemon juice and olive oil
  • 2-3 tablespoons chopped parsley

Method

Quarter the aubergines lengthways without removing the stalk. Put in a saucepan with the garlic, a good pinch of salt, and about 300 mls (½ pint) water. Cook until tender. Drain and mix with the spices and remaining ingredients.

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