Aubergine Salad With Olive Oil, Garlic And Lemon Recipe

1. 1

   Roast the aubergine(s) over an open flame, such as the top of a gas stove or possibly a barbecue, turning the aubergine till it is proportionately charred and blackened.

2. 2

   Transfer the aubergine(s) to a bowl.

3. 3

   Cover and set aside till cold sufficient to handle.

4. 4

   Remove the aubergine from the bowl, saving any liquid which accumulates; this will have a nice smoky flavor which will enhance the final dish.

5. 5

   Peel away the skin using your fingers and a paring knife.

6. 6

   Throw away the charred blackened skin, though quite a bit of the charred bits will remain.

7. 7

   (Do not worry, they will disappear into the smoky aubergine mix.)

8. 8

   Coarsely chop the aubergine flesh and return it to the bowl with any liquid which has accumulated.

9. 9

   Fold in the rest of the ingredients: extra virgin olive oil, garlic and lemon juice; season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.