Aubergine and Tomato Salad

I have a new organic (or bio as we call it) shop up the road from me. When I moved over to France, shops like this were few and far between, but now they are everywhere! This place is great and it has something I love: a bag of seasonal vegetables that changes every week. I have a tendency to get a bit complacent with my cooking, so it is great to get given some new challenges by the way of rutabaga and the like…

The last bag I got had three massive aubergines (eggplants in the USA, I believe) in it, so one night I did a bit of surfing to find a nice summery dish to prepare with them. One of the things I found was an Aubergine and Tomato salad (I think originally Armenian) and I appropriated it to our tastes. It is so easy to make that it almost does not need a recipe and tastes absolutely delicious.

Here is the recipe!

  • 1 large aubergine
  • 2 tomatos (or more depending on size)
  • salt and pepper to taste
  • half a clove of garlic and herbs (I used parsley, but coriander was in the original recipe)
  • olive oil
  • lemon juice

Prick the aubergine a few times and stick it under the grill for at least 20 minutes, turning it occasionally (the pricking prevents it from exploding, which is no fun to clean up. Trust me, I have been there). Once it is charred on the outside and completely soft on the inside take it out and let it cool off. In the meantime, chop the tomatos and sprinkle them with salt and pepper. Mix in a few swigs of olive oil, juice of half a lemon and garlic to taste.

When the aubergine has cooled down, peel of the charred skin and chop up the flesh. Mix in with the tomatoes. I prefer to let the flavours mix for a few hours. When you are ready to eat, mix in a handful of chopped herbs.

Perfect to eat as a mezze with flatbread and humous. You can print out the recipe here.


Comments (3)

Esther in Amsterdam
August 22, 2011

I saw that shop! It looked really good!
Thanks for the recipe — I never really know what to do with aubergines except throw them in a pasta sauce so I will def try this! And thanks for the warming too — I hate cleaning ovens!!! xxx

Courtney in London
August 23, 2011

Looks so yummy! I make a similar salad from the Moro cookbook. I put in pomegranate seeds and use pomegranate juice as part of the dressing. Delish. I should try your version!

August 23, 2011

Just my kind of food – will definitely try it! I usually cook aubergines with tomatoes, onions, garlic and a little cooked minced meat (beef/lamb) which is also delish and hearty.

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