Monday, 8 June 2015

Roast Aubergine Salad


I had some roast aubergines left over from my curry the other evening and with the warm summer evenings (that arrived a few days ago - yippee!!) I decided to have a go and turn them into a salad dish.

I wanted something substantial enough to fill me up for my supper. So I decided to go with some bulgar wheat as a base and then just gathered together a variety of salad ingredients that were lurking in my fridge.

Recipe - serves 2

1 large aubergine
140g bulgar wheat
Handful cherry tomatoes - chopped
A couple celery sticks sliced
A couple spring onions - sliced on the diagonal to make them look more interesting
handful fresh chives  - chopped
half a bag of rocket leaves
zest and juice of a lemon
teaspoon harissa paste
a good extra virgin olive oil
half a block feta - cut into cubes
salt and pepper

Hummus to serve

Pre-heat oven to 180C/ Gas 4



Unless you have some leftover roast aubergines your going to have to do this first, before preparing the rest this salad, so they have time to cool down after cooking.

First slice your aubergine into cm thick rings. Cover in olive oil and roast with a little salt & pepper for 20 minutes until they have browned on both sides and softened. You will need to turn them over half way through cooking.


Whilst the aubergines are cooking get you bulgar wheat softening. Place the wheat in a large bowl and pour over some boiling water. I like to cover mine by about and inch of water.

Cover with a large plate and leave to soften. This will take about 10 minutes.


Now you can prepare all your other salad stuff. Chop and slice all to bite size pieces and then set aside until your wheat is ready.


Next prepare your dressing. In a jug mix together the lemon juice, lemon zest, the harissa paste and about 3 tablespoons of olive oil. Whisk it to combine and the season with salt and loads of black pepper.

Next test your bulgar wheat to check it's soft (but with a bit of bite) and drain. Pour over your dressing and then add all the other salad ingredients - including your aubergines and feta.

Mix gently together so that everything gets a good coating of dressing.


Now pile into large bowls and add a spoonful of hummus on the side and serve. A good spoonful of natural yogurt would work just as well.


A very tasty and filling salad for supper. You could add some pomegranate seeds to make this dish a bit prettier and some mint leaves would also go well.

Have a great start to your week
Lizx

 Aubergine Salad