Roasted Aubergine Salad - My Cookbook - Online Recipes

Roasted Aubergine Salad recipe

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06/07/2011

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This vegetarian salad recipe is made with Aubergines, Cherry tomatoes and onions and is served warm with a Greek vinaigrette.

Ingredients

2 large aubergines (eggplant)
Ina Paarman's Seasoned Sea Salt
1 orange
1 lemon
200 g cherry tomatoes
1 red onion, diced
2-4 cloves of garlic, finely sliced
1 T (15 ml) sugar
1/2 cup (125 ml) Ina Paarman's Greek Vinaigrette
1/2 cup (125 ml) fresh mint, roughly chopped

Directions

Dice the aubergines into 2cm x 2cm cubes, season them lightly with Seasoned Sea Salt and leave in a colander to sweat for 30 minutes.

Grate the rind from both the orange and lemon and squeeze the juice. Adjust the oven shelf to the middle position and preheat the oven to 200C.

Spread the seasoned aubergines out in a big baking pan. Add the orange and lemon juices (reserve the rind for later).

Add half of the cherry tomatoes (keep them whole), chopped onion and garlic. Sprinkle the sugar over. Bake for +-45 minutes until aubergine is soft and browning. Leave to cool.
Just before serving toss gently with Greek Vinaigrette, remaining cherry tomatoes (halved), mint and grated orange and lemon rind.

Servings

Serves 6

By: Ina Paarman

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