Wednesday 4 November 2009

Aubergine Salad

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I don't know where the days are disappearing to at the moment. I seem to be playing catch up constantly, at work, at home and with my blogging. I hope you won't give up on me completely!

The weather has really turned now. It definitely feels like November, grey and very wet. Most of the leafs have come down now and I have to wear gloves and a scarf when I get on my bike to cycle to work in the mornings now, if I don't want to arrive with chaffed red hands when I get there.

I'm in the mood for soup, stews and comfort food, but for now I've got another recipe from the dinner party a couple of weekends ago, a recipe for a Moroccan Aubergine Salad. I use quite a lot of aubergines in cooking and think they are a highly underrated vegetable. They are so versatile and taste great prepared in many different ways. This salad takes a bit of effort, but it is well worth it.

Aubergine Salad (serves 4)

1lb aubergines (eggplant)
oil for frying
2tsp paprika
1/2tsp cayenne pepper
1tsp ground cumin
4 cloves of garlic, peeled and finely chopped
6tbsp olive oil
3tbsp fresh lemon juice
salt, to taste
freshly gound black pepper, to taste
1tbsp fresh flat-leaf parsley, finely chopped

Cut the aubergines into 1/2inch round slices. Rub each one with salt and place them in a colander for about half an hour, then wash off the salt and pat them dry with a kitchen towel.

Heat some oil in a large non-stick frying pan and fry the slices (a few at a time) until golden brown on both sides.

Remove them from the pan and rest them on some kitchen towel to absorb any excess oil. Leave to cool.
Clean the frying pan, discarding all the oil.

Chop the cooled slices coarsely and mix them well with the spices and garlic.

Return them to the pan without adding any oil and cook them over medium heat. Stir frequently and cook until most of the liquid has evaporated.

Place in a serving dish. Add the olive oil, lemon juice and salt and pepper to taste.

Place in the fridge to chill.

Remove from fridge just before serving. Stir well once more and top with the chopped parsley.



Deborah said...

This is one vegetable I don't eat as often as I should. This sounds wonderful!

Marie Rayner said...

What a wonderfully delicious looking and sounding salad Sylvie! It has become a lot cooler and wet down here as well. I expect we will see a frost soon. xxoo

Marisa said...

This looks great. I'm pretty enamored with aubergines myself. What would you suggest I serve it with?

Frenchie said...

I think we are on similar wavelengths because this is just the type of meal I want these days, simple, hearty and comforting. This seems like something that I can sit down with after a long day and really feel like I have had a break. I can't wait to try it.

Irene said...

Ahh, my favorite vegetable! Such a comforting meal!

The Curious Cat said...

I love aubergine - what would you recommend serving this with? Bread? xxx

Nic said...

I love aubergines too, another great dish Sylvie!

test it comm said...

Nice Salad! I really like vegetable salads like these!

Katie said...

This looks wonderful. I bet it would be great with some houmous and some nice crusty bread

Shaheen said...

It does look lovely and you are right it is an under-rated vegetable.

Alex said...

I used to hate aubergine as a child (memories of soggy moussaka - urgh!) but now I love it!

Dave Lee said...

Karola makes a great aubergine and onion spread. It's most yummy. She roasts the aubergine over a flame until they're burned to nothing, then she scrapes them out. She finely chops then whizzes some white onion (not red as it comes out all brown and yucky looking) and mixes it with the augergine goo. Sometimes she adds mayo to the mix for extra nice bread spreading goodness.

Yummy! Great on toast, Krispiebreads or anything crunchy and warm

Sylvie said...

Deborah, I didn't eat aubergine a lot for years, but now I have it probably once a week in some form or other.

Marie, we're still waiting for the first frost too. Can't be far off though.

Marisa and The Curiouscat it'd be good just with bread as a light snack, but it would also go well with lamb or chicken I imagine. I had the leftovers in a wrap with salad and hummus the next day.

Frenchie, if you try it I hope you'll enjoy it as much as I did.

Irene, it's on y top ten list of vegetables too.

Nic, thank you.

Kevin, they make a nice change from the norm.

Katie, you're so right.

mangocheeks, thanks.

Alex, I love moussaka. Maybe that's because I just never experienced a soggy one though.

Dave, thanks for sharing. Sounds great!

Gloria Baker said...

This look really yummy Sylvie! gloria

Jacqueline Meldrum said...

That looks great! Talking of comfort food, it would be lovely with mashed potatoes. Mmmmmm!

Unknown said...

I love aubergines ( called melongene in my country). Seems like we are of the same mindset as I have been eating lots of it as well.

Unknown said...

Aubergine is the king of vegetables.