Spiced Eggplant (Aubergine) Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A Middle-Eastern-influenced Greek salad which is great served with warm pita bread or crusty rolls as a starter or as one of several mezze dishes, or to accompany grilled meats or pilaf. I have adapted this recipe from one I found in 'The Taste of Greece' and I am posting it for the 2005 Zaar World Tour. When I've made this, I just haven't noted how long it takes to grill the eggplant, so the 10 minutes below is a guesstimate. I have not included the chilling time required in the calculations for preparation and cooking times. This is very much a prepare-ahead salad. Ingredients:
2 small eggplants, sliced |
5 tablespoons olive oil |
1/4 cup red wine vinegar |
3 garlic cloves, crushed |
1 tablespoon lemon juice |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 cucumber, preferably lebanese, very thinly sliced |
2 tomatoes, home-grown, not supermarket varieties, very thinly sliced |
1/4 cup kalamata olive, pitted, halved |
2 tablespoons yoghurt, preferably creamy greek yoghurt |
salt, to taste |
fresh ground black pepper, to taste |
flat leaf parsley, chopped, to garnish |
Directions:
1. Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
2. Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
3. Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.
|
|