Roasted Aubergine Salad
Service: for 3 person
Time: 20 min.
Difficulty: Easy
Ingredients
- 3 aubergine
- 1 clove of garlic
- Half a cup of olive oil
- Lemon juice
- 1 tsp salt
- 1 tsp black pepper
- A pinch of parsley
Recipe by Chef Ricardo Moyano
Using a fork, poke the aubergines in a few spots to create shallow holes. Then roast them over a stove top, alternating sides once every few minutes.
Place the roasted aubergines in a large bowl and cover them with cling film. Let them sit for a few minutes and then peel them. Wring out the peeled aubergines and finely chop them before placing them in a bowl. Add a grated clove of garlic, salt, pepper, lemon juice, and a finely chopped handful of parsley and mix.
Place the mix on a plate and drizzle with olive oil.
Tips
1. Covering the roasted aubergines with cling film makes it easier to peel them afterwards.
2. Roasting the aubergines over wood or barbecue fire will give a superior taste.
3. Wringing out the peeled aubergines is key to avoid ending up with a rather watery dish.
