Aubergine and Caramelised Onion Salad
Ingredients
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12-14 tbsp olive oil
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2 onions, halved and sliced
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2 aubergines, trimmed
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1 tbsp ground cumin
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½ tsp cayenne pepper
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1 tsp salt
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Freshly ground black pepper
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4 little gem lettuce hearts
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Handful of coriander leaves
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200g natural Greek yogurt
Method
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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.
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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.
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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.
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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.
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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
Glossary
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Black pepper
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Brown
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Cayenne pepper
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Chill
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Coriander
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Crisp
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Cumin
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Drain
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Fry
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Golden brown
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Handful
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Heat
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How to Store, Prepare & Cook Aubergine | Waitrose
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Layer
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Lettuces and salad leaves
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Mix
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Non-stick
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Oil
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Onion
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Pinch
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Room temperature
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Salt
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Separate
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Slice
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Slotted spoon
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Sprinkle
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Washed
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Whisk
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Yogurt
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This recipe was first published in October 2003.
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