Aubergines and Courgette Salad

Name: Aubergines and Courgette Salad
Cuisine: Lebanese
Ingredients: 2 large aubergines, washed, peeled and diced; 3 good-sized courgettes, washed and diced; 5 sprigs of spring onions, finely chopped; 6 radishes, washed and finely chopped; ½ bunch of parsley, washed and finely chopped; Handful of fresh mint leaves, washed and finely chopped; ½ red pepper, washed and finely chopped; Juice of 1 lemon; 1 clove garlic, peeled and crushed with a pinch of salt; ½ tsp ground white pepper; Salt to taste; 1 litre of vegetable oil for deep frying

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Ramadan Express

By Lina Saad

Published 2017

About

Ingredients

2 large aubergines, washed, peeled and diced
3 good-sized courgettes, washed and diced
5 sprigs of

Asia
Lebanon
Vegan
Gluten-free
Ramadan

Method

Once the aubergines and courgettes are diced, season generously with salt to absorb all moisture and let it stand out for about half an hour.

Add some flour to the diced aubergines and courgettes before deep fried to give it a slightly crisp texture. Deep fry the diced vegetables until semi-golden and then cool on kitchen towel to drain the extra oil.

In a bowl, crush the garlic