Moroccan aubergine salad
Prepared by Stephanie
Recipe by Janina Clinning
Ingredients
For the Salad
It’s a real winner – tasty and simple!
Method
Put the spices in an unoiled frying pan and heat at a moderate temperature until fragrant.
Add a dash of vegetable oil and fry the aubergine until golden.
Add the tomato puree then deglaze* with the vinegar.
Whisk the yoghurt, then dollop over the aubergine and sprinkle generously with coriander.
* Deglazing means to add liquid to a pan to loosen the food particles (known as fond) which are flavourful and should be incorporated into your sauce.
* Deglazing means to add liquid to a pan to loosen the food particles (known as fond) which are flavourful and should be incorporated into your sauce.
Tip from Stephanie
I halved the amount of cumin, cinnamon and cayenne pepper to lessen the strong flavours. In addition, you could make a dressing from half an orange and some balsamic vinegar.
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