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    Aubergine and Caramelised Onion Salad

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    Aubergine and Caramelised Onion Salad

    • Vegetarian

    Serves: 4


    • 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


    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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