Aubergine Salad
Author: Rina • Posted on: 2025-10-20
Description
A Palestinian dish. None of the elements are new but the combination of ingredients make it a winning dish for when you have company.
Ingredients
- 3 medium aubergines, skin on, cut into dice
- 6 or so tablespoons of extra virgin olive oil, plus a very liberal glug when roasting the aubergines
- 1 teaspoon of salt, or to taste
- 8 plum (or any) largeish tomatoes, deseeded and cut into small dice
- 2 medium red peppers deseeded and diced
- 60g flat-leaved parsley
- 75g green olives, pitted and chopped
- 3 shallots or 1 medium red onion, or 6 spring onions, chopped
- 3 or so garlic cloves, crushed
- Juice of 2 or 1 and a half lemons, to taste. More if you like!
- 1/2 teaspoon red chilli flakes (optional)
Instructions
Roast the aubergines on baking parchment in the oven, gas mark 7, 220 c (200 fan) with a big glug of olive oil for about 20-30 mins. Stir them once or twice during cooking. Alternatively, cook them in your air fryer at 200 for about 15 mins, but keep an eye on them as they might cook quite quickly. You may have to do this in two batches if your fryer is not a big one. Allow to cool. Mix everything else in a large bowl. Taste and adjust the lemon juice and salt. Gently fold in the cooled aubergines taking care not to crush them too much. Transfer to a salad bowl or large plate and serve.
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