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.
Enjoy!
This is one vegetable I don't eat as often as I should. This sounds wonderful!
ReplyDeleteWhat 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
ReplyDeleteThis looks great. I'm pretty enamored with aubergines myself. What would you suggest I serve it with?
ReplyDeleteI 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.
ReplyDeleteAhh, my favorite vegetable! Such a comforting meal!
ReplyDeleteI love aubergine - what would you recommend serving this with? Bread? xxx
ReplyDeleteI love aubergines too, another great dish Sylvie!
ReplyDeleteNice Salad! I really like vegetable salads like these!
ReplyDeleteThis looks wonderful. I bet it would be great with some houmous and some nice crusty bread
ReplyDeleteIt does look lovely and you are right it is an under-rated vegetable.
ReplyDeleteI used to hate aubergine as a child (memories of soggy moussaka - urgh!) but now I love it!
ReplyDeleteKarola 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.
ReplyDeleteYummy! Great on toast, Krispiebreads or anything crunchy and warm
Deborah, I didn't eat aubergine a lot for years, but now I have it probably once a week in some form or other.
ReplyDeleteMarie, 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!
This look really yummy Sylvie! gloria
ReplyDeleteThat looks great! Talking of comfort food, it would be lovely with mashed potatoes. Mmmmmm!
ReplyDeleteI 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.
ReplyDeleteAubergine is the king of vegetables.
ReplyDelete