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  • Writer's pictureBasma Masri

Turkish aubergine salad

Serves 4

 

Calories: 174kcal

Carbs: 10g

Fat: 15g

Protein: 2g

 

This mouthwatering vegetarian dish is made up of aubergines, crushed garlic, char-grilled peppers, tomatoes and fragrant aromatics.

 
 

A delicious, low-carb meal

 

INGREDIENTS

  • 1 large or 2 medium aubergine

  • 2 medium red bell peppers

  • 2 soft tomatoes

  • 1/2 small bulb of garlic, crushed (around 4-6 cloves)

  • 1/4 Tsp cumin

  • 1/4 Tsb black pepper

  • 1/4 Tsp salt

  • 1 Tsp tomato puree

  • 3 Tbsp vegetable oil

  • 1 Tbsp olive oil

GARNISH

  • A few drops of fresh Greek yogurt (optional)

  • Baby salad (optional)

INSTRUCTIONS

  • Pre-heat your oven on the highest setting.

  • To a small baking tray, add the peppers and tomatoes.

  • Bake until the skin is golden on all sides.

  • Remove & cover with foil to steam.

  • Once cooled, gently remove the skins and discard.

  • To the bowl of a large food processor, add the pepper & tomato flesh, the garlic, tomato puree, spices and salt.

  • Blend to form the fragrant marinade. Set aside.

  • Slice the aubergine into large cubes.

  • Sprinkle lightly with salt and leave for 30 minutes to 1 hour.

  • The salt on the aubergine will have soaked up the excess water-wipe the cubes dry with kitchen towel.

  • Place the cubes on a chopping board & lightly brush all edges with a little oil.

  • Grill, close to the heat, until golden on all sides. Strain and set the aubergine aside.

(This method can be replaced with shallow frying if you prefer)

  • Toss the strained aubergines with the dressing to moisten, then leave to cool.

  • Serve warm or cold with a dash of olive oil.

  • Garnish with baby salad leaves if desired.

 

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