Aubergine is one of my favourite summer vegetables (well, technically it’s a fruit, right?) thanks to its awesome versatility, and this recipe is no exception: you can simply serve this as a side salad, or smear it onto crackers, use it as a sandwich filling with salad greens, have it on toast for breakfast…
If you’re a fellow eggplant lover, you might like to try clicking on these other recipes: Baba Ganoush, Miso Sesame Aubergine, Baked Aubergine & Garlicky Aspargus, Turlu Turlu.
This salad stores well in the fridge for 3 days.
2 Tbsp sesame seeds
1 large deep purple aubergine/eggplant
1 medium onion
1 clove garlic
2 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp pre-made aioli or mayo (I love the ‘Veesey’ vegan aioli)
1 cup fresh herbs, packed (I used basil, coriander, parsley & dill)
1 tsp salt
Start by prepping the vegetables: Dice the aubergine finely into 1cm cubes. (at this point, you’ll probably think ‘woah that’s a lotta eggplant’, but don’t worry, it reduces in volume as it cooks) Finely dice the onion & garlic. Finely chop the herbs.
Get out your largest frying pan. Toast the sesame seeds in the dry, unoiled pan, over a medium heat, until starting to turn golden. Remove from heat, set the seeds aside.
Put the oil in the frying pan & add the aubergine, onion & garlic. Fry over a medium heat, stirring often, for about 10 minutes. The aubergine will reduce a lot, soften & start to brown. Turn off the heat & allow to cool.
Finely chop the herbs. Once the aubergine mix is cool, transfer it to a mixing bowl & add all the other ingredients, mixing well.
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