What you see is not always what you get – that is not only true for certain people, but also for certain dishes. Like this unbelievably yummy aubergine (or eggplant, however, I think aubergine sounds more sophisticated…hehe) salad, that indeed looks anything but dainty and delicious.
The recipe was brought to me by my good friend Juli, a fairy in the kitchen who’s always looking out for healthy and fresh delicacies. When she visited a friend in Greece, they had aubergine salad every single day in small taverns, and so Juli decided to give it a try at home and introduced me to this deliciousness. On top of it, the preparation is so easy-peasy literally EVERYONE can do it! Just don’t let yourself be fooled by the salad’s unglamorous appearance, it’s taste will make up for it, I promise! What you need for the creation of this greek goodness? Let’s have a look now!
- 2 to 3 aubergines (depending on size)
- a natural lemon (important, because you also need the zest!)
- 2 cloves of garlic
- fresh parsley
- sea salt, black pepper and olive oil
- and a bowl, of course 😉
Alrighty, now let’s get to business!
Put the aubergines in the oven at 180 degrees for about an hour until the skin is crumpled. The last ten minutes, also put your garlic cloves in the oven. That way, the garlic won’t taste too intense and pungent.
Cut the aubergines in half and spoon out the flesh – caution please, it will be still verrry hot! Cut the flesh really small and off it goes into the bowl. Add a dash of olive oil and a pinch of salt’n’pepper, some lemon juice and zest. Dice your tomatoes and add them.
Now bring your garlic crusher into play and – okay, you know what to do with it 🙂 Mine is from Jamie Oliver, and just like Jamie’s recipes, his kitchen tools won’t fail you!
Now stir it up and you’re done!! The salad looks a bit nicer if you use some aubergines with lighter fruit flesh, so I recommend doing that if you can get your hands on some. But trust me, the taste of this fresh veggie dish will make up for it’s visual shortcoming anyways.
Tip: If you prefer an aubergine spread, mix your ingredients, except for the tomatoes, with a hand-held blender. You can also add some greek yoghurt or mayonnaise to make it extra creamy. I would throw in some chopped tomatoes in the end and just loosely mix them in the spread.