Aubergine or Eggplant Salad

Aubergine or Eggplant Salad

  • Prep Time: 5 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 6

    • Ingredients

  • 3 -4aubergines
  • 3/4 cupolive oil
  • 1smallgrated onion
  • 1tablespoonvinegar
  • 1 -2garlic clove, crushed
  • salt and pepper
  • 1largetomato, chopped
  • black olives( garnish)
  • green pepper( garnish)

    • Directions

  • Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
  • Allow the skin to turn black so as to give a smoky flavour to the salad.
  • Skin aubergines while still hot and chop in small pieces.
  • Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
  • Garnish with olives and pepper rings.
  • Serve with roast meat, and grilled or fried fish or as appetizer.
  • Serves six.

    • Reviews

  • “This tasted absolutely fantastic! It has a perfect Lebanese flavor that would pair with many middle eastern and mediterranean foods. I served this with Elmotoo’s (Recipe #219789) . Along with an entree, these two sides will wrap up a meal. Definitely a keeper! Thanks for sharing. ~Sue”

  • “WOW!! Delicious! I used 2 cloves of garlic and 1 large tomato. I also baked the onion (cut in half) with the eggplant ( also cut in half) face down on the baking sheet (covered in parchment). This speeded up the baking time and also broiled the onions nicely. I added a pinch of cayenne pepper to the dish to add a little spice. FANTASTIC!!!”

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