Fried Aubergine and Tomato Salad with Mint and Harissa

Name: Fried Aubergine and Tomato Salad with Mint and Harissa (Salade frite)
Yield: Serves 4–6
Cuisine: France
Ingredients: 3-4 tbsp olive oil; 1 tbsp of harissa paste; a good bunch of mint; 1 tsp caster sugar; salt; 200 ml Greek yoghurt; 1-2 cloves garlic, chopped; 2-3 aubergines, about 300 g altogether, sliced across diagonally into 5mm slices; 225 ml olive oil; 1 tbsp red wine vinegar; 5 large ripe tomatoes

Salade frite

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

Harissa – the fierce red Moorish paste of chillies, garlic, coriander, caraway, cumin, tomato paste and olive oil – is a favourite ingredient in Languedoc. Usually bought ready-made, it is used in couscous, to flavour green and black olives, with snails, with mussels, in sauces and, here, as a seasoning.

Ingredients

2-3 aubergines, about 300 g altogether, sliced across diagonally into 5mm slices
225 ml

Europe
France
Lunch
Gluten-free
Mediterranean
Vegetarian

Method

Sprinkle the aubergine slices with salt and place them in a colander to drain for 30 minutes. Rinse, drain and pat dry with kitchen paper. If you can, grill the aubergines over a fire, after brushing the slices with olive oil on both sides. This imparts a lovely, smoky flavour. Otherwise, fry the slices in batches in half the olive oil until well browned, tender and cooked through. Add more oil