Roasted Aubergine Salad

Patlidjan Salata — Roasted Aubergine Salad

Patlidjan Salata — Roasted Aubergine Salad. This is such a great salad and could very easily be a meal in itself. It can be served warm or cold. We love to add the fresh mint when the ingredients are just cooked because the heat wilts the mint ever so slightly and softens its texture.



Ingredients

  • 2 aubergines, peeled and chopped into 2.5cm cubes
  • 4 tbsp extra-virgin olive oil
  • 4 tbsp extra-virgin olive oil
  • 1 green pepper, diced into 1cm pieces
  • 1 tomato, seeds removed, diced
  • 1 tomato, seeds removed, diced
  • Juice of ½ lemon
  • 2 tbsp chopped fresh mint, for garnish
  • Sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Place the aubergines on a baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 teaspoon of sea salt. Toss to coat.
  3. Roast the aubergines for 40 minutes, turning them over halfway through, until tender and golden brown.
  4. Meanwhile, heat 1 tablespoon of oil over medium heat and sauté the peppers until just tender, 4 to 5 minutes.
  5. In a large heat resistant bowl, mix together the peppers, tomato, garlic, the remaining tablespoon of olive oil, the lemon juice and 1⁄2 teaspoon of salt. Add the aubergines and toss to coat.
  6. Transfer to a serving dish and sprinkle with black pepper and fresh mint.

Recipe from Macedonia: The Cookbook by Katerina Nitsou (Published by Kitchen Press).