Roast Aubergines or Eggplants Salad
Preparation time: 15 minutes
Cooking time: 50-65 minutes
Serves 6
-
500 g (1 lb) aubergines or eggplant
-
4 tablespoons olive oil
-
4 red peppers, halved, cored and deseeded
-
6 garlic cloves, unpeeled
-
6 tomatoes
-
1 red chili, deseeded and finely chopped
-
1/2 teaspoon caraway seeds
-
2 tablespoons lemon juice
-
50 g (2 oz) black olives, pitted salt
To Garnish:
-
Place the aubergines or eggplants in a
roasting tin, sprinkle with 2 tablespoons of the oil and roast in a
preheated oven, 220C (425F) Gas Mark 7, for 20 minutes.
-
Add the peppers, garlic and tomatoes and
the remaining oil. Return to the oven for 20 minutes. Remove the
vegetables from the oven and leave them until they are cool enough to
handle.
-
Peel and coarsely chop the aubergines or
eggplants, and peel and slice the peppers. Leave the garlic whole (the
roasted cloves are delicious mashed with the juices when you eat the
salad). Put the vegetables back in the roasting tin, stir in the chili,
caraway seeds, lemon juice and olives. Season with a little salt then
cook, uncovered, for 10-15 minutes until the liquid has evaporated.
-
Remove the salad from the oven and leave
to cool. Transfer the salad to a serving dish and scatter with the
mint. Serve at room temperature.
Note: If possible, make the salad a day
in advance and keep it, covered, in a cool place, but not in the
refrigerator. |
