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Roasted aubergine with tomato and coriander salad
Serves 4 AS A STARTER OR SIDE Starters and mains
Ingredients
- 2 large aubergines, halved lengthwise
- neutral oil, such as vegetable, to drizzle
- 1⁄2 yellow onion
- 4 Roma tomatoes
- 1 fresh chilli pepper (such as jalapeño), stems, seeds and ribs removed
- 1 bunch coriander
- 2 garlic cloves
- 1tbsp freshly squeezed lemon juice
Method
Fan/Gas 7. Deeply score the cut sides of the aubergines and salt them generously. Let the aubergine sit in a colander and drain for around 30 minutes.
Put the aubergine on an oiled baking tray, drizzle with oil and bake in the oven for 20-30 minutes.
When done, remove the tray from the oven. Carefully transfer the aubergine to a serving dish or plate so that it doesn’t fall apart and set it aside to cool.
To make the salad, peel and dice the onion, coarsely chop the tomatoes and chilli pepper, and chop the coriander. Combine in a bowl. Peel and mince the garlic or squeeze it through a press and add it to the salad ingredients. Pour the lemon juice over the salad and stir to combine. Season with salt and pepper to taste.
To serve, spoon some salad over each of the aubergine halves.
This recipe was taken from the April 2020 issue of Food and Travel.
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