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Aubergine and Caramelised Onion Salad
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Aubergine and Caramelised Onion Salad
Serves: 4
Ingredients
- 12-14 tbsp olive oil
- 2 onions, halved and sliced
- 2 aubergines, trimmed
- 1 tbsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp salt
- Freshly ground black pepper
- 4 little gem lettuce hearts
- Handful of coriander leaves
- 200g natural Greek yogurt
Method
- Heat 4 tbsp olive oil in a non-stick frying pan over a medium heat. Add the onions and fry, stirring regularly, for about 15 minutes, until slightly crisp and golden brown. Remove the onions with a slotted spoon and spread on kitchen paper to drain.
- Slice the aubergine into 1cm-thick rounds. Mix the cumin and cayenne pepper with the salt, and pepper to taste. Lay the aubergine in a single layer and sprinkle with half the spice mixture. Turn and sprinkle again.
- Add 2 tbsp olive oil to the oil still in the frying pan, over a medium heat. Once hot, add a single layer of spiced aubergine. Fry until just golden then flip over. Cook lightly on the other side, before returning to first side and cooking a little longer - about 5 minutes altogether (turning them helps minimise the amount of oil you need). Remove to some kitchen paper. Add 3-4 tbsp olive oil to the pan and repeat until all the aubergine is cooked. Keep warm or cool to room temperature.
- Separate, wash and dry the lettuce leaves. Put in a bowl with the coriander leaves. Put the yogurt in a bowl with a pinch of salt. Whisk in 75ml cold water. Chill until needed.
- When ready to serve, mix the leaves and divide between 4 plates. Add the aubergine slices, then sprinkle with the onions. Finally, spoon over the seasoned yogurt. Serve warm or at room temperature as a starter or light main course.
Comments
This recipe was first published in October 2003.
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