Aubergine Salad With Parsley And Lemon Recipe

Name: Aubergine Salad With Parsley And Lemon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 med aubergine, cut into 2cm. cubes salt for salting the aubergine; 4 Tbsp. extra virgin olive oil; 2 med onions, minced; 1 tsp salt, (1 to 2); 2 tsp cumin; 2 tsp grnd coriander; 4 x garlic cloves, minced; 3/4 c. water; 3/4 c. minced fresh parsley leaves; 1 x lemons, juice of, up to 2

Servings: persons

1
Preheat the oven to 220 c.
2
Lay the aubergine cubes on a wire rack and sprinkle generously with salt.
3
Allow to rest for 30 min then rinse and dry quickly and thoroughly.
4
Heat the oil in a frypan and add in the minced onions, cumin, coriander and garlic cloves and cook for 5 min or possibly till the onion is golden brown and fragrant.
5
Toss the aubergine cubes with the oil mix thoroughly, adding salt to taste.
6
Transfer the vegetables to a baking dish and bake in the oven at 220 c. till the vegetables are golden brown and tender, about 45 min, tossing twice during the cooking and sprinkling with the water to keep the vegetables moist.
7
Add in the parsley and lemon juice and toss well before serving.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 med aubergine, cut into 2cm. cubes salt for salting the aubergine, 4 Tbsp. extra virgin olive oil, 2 med onions, minced, 1 tsp salt, (1 to 2), and more.

Yes, Aubergine Salad With Parsley And Lemon Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!