Fried aubergine, pepper and tomato salad recipe
- Dish type
Mixing fried aubergine and pepper with fresh tomato makes a wonderful summer salad.
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- 1 large aubergine or 2 small aubergines
- oil for frying
- 2 onions, chopped
- 2 peppers, seeds removed and sliced
- 2 tomatoes, diced
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- salt and pepper to taste
- minced parsley or coriander to taste
MethodPrep:15min ›Cook:15min ›Extra time:20min resting › Ready in:50min
- Wash the aubergine and slice into rounds. Add salt and let stand for 20 minutes. Pat dry with paper towel to remove the liquid that has accumulate on the aubergine. Fry in hot olive oil until soft. Set to the side to cool.
- Fry onion and 1 pepper. Let cool.
- Add cooled aubergine, onion, fried pepper, sliced tomatoes and the raw pepper to a salad bowl. Add oil, vinegar, salt and pepper. Sprinkle with minced herbs and serve.
Reviews & ratingsAverage global rating:(7)
Spiced beef with aubergine and roast tomato salad
Crush three garlic cloves, place them in a large bowl with the natural or Greek yogurt and Dijon mustard, then beat until smooth. Add the beef and coat in the marinade. Place the coated beef in a non-metallic bowl, then cover and marinate overnight in the refrigerator.
Cut the aubergines into 1cm (1&frasl2in) cubes. Sprinkle with salt to draw out any bitter juices and leave to drain in a colander for about 30min. Finely chop the onions. Rinse the cubed aubergine in cold water, then pat dry with kitchen paper and put to one side.
Heat 30ml (2tbsp) oil in a large frying pan crush the remaining garlic cloves and add to the pan with the onions. Cook, stirring, for 10min or until the onions begin to soften and colour. Add the spices and tomato paste and cook for another 5min. Add 150ml (1&frasl4 pint) water, bring to the boil and simmer for 5min. Set aside.
Wipe out the frying pan, then add 45ml (3tbsp) oil and cook the aubergine over a high heat, stirring constantly, for about 5min or until a deep golden brown colour. Add the onion mixture to the aubergine with the raisins, if using, and the chopped flat-leafed parsley. Adjust the seasoning as necessary and set aside.
Place the marinated beef on a wire rack over a roasting tin and cook at 220°C (200°C fan) mark 7 for 30min for medium-rare or 45min for medium. Set aside to cool. Meanwhile, place the cherry tomatoes in another shallow roasting tin with the balsamic vinegar and the remaining olive oil and cook on a shelf underneath the beef for 20min. When the tomatoes are soft, set aside to cool.
To serve, thinly slice the cooled spiced beef and arrange on a bed of aubergine salad. Spoon the cooled roast tomato salad around the aubergine salad and beef. Garnish the roast tomato salad with tiny sprigs of fresh thyme. Grind some black pepper over the meat and salads and garnish with fresh chives and lemon wedges before serving at room temperature.
Prepare ahead: Complete the recipe to the end of step 5 up to two days ahead. When the spiced beef, aubergine salad and roast tomato salad are completely cool, cover and refrigerate them separately.
Tip #1: simply add fruit
Whether or not it’s watermelon and cucumber, peaches and tomatoes, or strawberries with avocado and spinach, including fruit can significantly elevate your salad, whereas bringing a contact of sweetness to the combo. Who doesn’t need a fundamental and dessert multi functional go?
Attempt: Tomato and chargrilled peach salad with buffalo mozzarella and basil-oil dressing (serves 4) from Eat Extra Veg by Annie Rigg, revealed by Nationwide Belief Books.
“The success of this salad actually does depend upon the ripeness and flavour of the uncooked components used,” says Rigg. “The peaches have to be ripe and juicy, as ought to the tomatoes. Chargrilling the peaches actually exaggerates their sweetness, which is an excellent distinction to the cooling creaminess of the buffalo mozzarella. If you happen to occur to have the BBQ lit for one thing else then by all means use that to cook dinner the peaches.”
Tomato and chargrilled peach salad with buffalo mozzarella and basil-oil dressing.
For the salad
200g combined tomatoes, sliced
2 x 125g balls buffalo mozzarella
freshly floor black pepper
For the basil-oil dressing
Begin by making the dressing. Tip the basil into the bowl of a mini processor and whizz till finely chopped. Add the garlic and parsley, and whizz once more to mix.
Add the lemon juice and half of the oil, season properly with salt and freshly floor black pepper and mix till virtually easy.
Add the remaining oil and whizz as soon as extra. Depart to at least one aspect for half-hour for the entire flavours to mingle, after which era style and add extra salt and pepper as wanted. You may pressure the dressing although a tremendous sieve in case you would fairly a easy vibrant inexperienced dressing.
Warmth a ridged griddle pan over a medium-high warmth. Reduce the peaches in half, take away the stones and reduce the fruit into wedges. Brush the reduce sides of the peaches with somewhat olive oil and cook dinner on the recent griddle pan till properly charred.
Organize the rocket on every plate and prime with peaches and sliced tomatoes.
Utilizing your fingers, tear the mozzarella balls in half and divide between the plates. Spoon the dressing over every salad, scatter with basil and end with freshly floor black pepper.
Notes about this recipe+ View Larger photo: Dan Perez
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How to flavour bulgur salad with roast tomato
The pomegranate molasses is crucial for the flavour of this bulgur salad. It gives it a delicious sweet and sour taste that works really well with the bulgur and roasted vegetables.
I always recommend reading through the ingredient list when buying pomegranate molasses. Ideally, it should only have one ingredient: Pomegranate.
Most commercial varieties are sugar og glucose based, topped up with articifial flavourings and, perhaps, a tiny bit of pomegranate. These are often too sweet. If this is all you can find, balance with a little lemon juice.
Better still, get the real single ingredient thing. The better your pomegranate molasses, the better the bulgur salad.
Delicious on its own for lunch, all you need alongside are a few green leaves. You can also have it as a main meal, either as is or with chicken. Or you can serve it alongside a few other dishes as part of a bigger meal.
The recipe serves one (greedily) for lunch, two as a side with chicken and green salad.
Vegan aubergine recipes
Enjoy aubergine in all its forms with our collection of highly rated vegan dishes. Discover dips, stews and more.
Roasted aubergine & tomato curry
Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix
Aubergine & chickpea curry
With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner
Pasta alla norma
Try this easy version of an alla norma, which uses roast aubergine instead of fried. It's then tossed with spaghetti and a rich tomato and basil sauce
Spiced aubergine bake
This is vegan comfort food at its best. Layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal
A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours. This dish is so rich and meaty, it's hard to believe it's vegan!
Roast aubergine & coconut curry
Black cardamom is gorgeous with aubergines. It has a distinctive smoky flavour, although it's subtle in this dish
Artichoke & aubergine rice
As well as being tasty, this aubergine and artichoke is low fat, low calorie and cost effective. Make a large batch and eat it cold the next day
Roasted aubergine with chilli peanut dressing
Switch up your routine on weeknights with this Asian-inspired vegan dish with roasted aubergine and chilli peanut&hellip
Charred aubergine, pepper & bulgur salad
Flavour basic grains with sundried tomatoes, aubergines, red peppers and olives for a versatile side dish
Aubergine & chickpea bites
Combine chickpeas and aubergine with garlic and cumin for these tasty, healthy vegan canapés. Everyone will love them served with our harissa yogurt
One-pot mushroom & potato curry
Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour
Roast summer vegetables & chickpeas
A summery tomato-based stew, packed with veg and perfect to make ahead
Grilled Mediterranean veg with bean mash
Getting tired of roast veg with couscous or pasta? Try mashed beans for a cheap, healthy alternative
Spinach & chickpea dhal
Make this quick and easy dhal with just four ingredients: chickpeas, spinach, coconut cream and aubergine pickle. It's vegan, gluten-free and so tasty
Grilled aubergine tabbouleh
A vegan tabbouleh with all the flavours of summer. The coconut and tahini dressing adds a creamy, nutty element to this winning couscous
Grilled aubergine & tomato salad
Throw together a healthy Italian snack of charred aubergine with sweet and spicy basil dressing
Use up surplus peppers, aubergines, courgettes and tomatoes in this economical version of a French vegetarian classic
Griddled vegetables with melting aubergines
Pack all five of your 5-a-day into one healthy vegan dish. Flavoured with garlic, lemon and herbs, it's delicious griddled on the hob or cooked on the barbecue
Roasted tomato & red pepper pasta with and aubergine & olives
This easy roasted tomato and red pepper pasta with aubergines & olives is born out of my obsession with Piedmontese Peppers and all the flavours of this very simple and exquisite dish. I wanted to try to capture some of that with this pasta. I love roasted aubergine too so added that in, along with a good handful of black olives, cherry tomatoes and torn basil leaves. It’s a dry pasta vs one drowned in the ubiquitous red sauce. The peppers and tomatoes give off amazing juice during the roasting which together with the olive oil makes an adequate coating for my pasta. I add lots of grated Parmesan to finish it off too.
I add the anchovies at the end like you would with Piedmontese Peppers. This way you max out on their flavour and they don’t disintegrate during the cooking. Add as much as you like, but I think 2 – 3 tablespoons is amazing.
Recipe for Roasted tomato & red pepper pasta with and aubergine & olives – serves 2
- 2 – 2 1/2 cups aubergine, cut into smallish pieces
- 2 red pepper, deseeded and cut into similar size pieces as the aubergine
- 2 small red onions or one large onion, peeled, ends removed and cut into quarters or 8ths
- 1/4 cup olive oil
- salt and pepper
- 4 cloves of garlic, finely chopped
- 1 cup of cherry tomatoes
- a handful of black Calamata olives
- handful fresh basil leaves torn
- 2 – 3 T anchovy fillets, roughly chopped
- 200 gm short pasta, like penne
- Parmesan cheese to serve
Preheat the oven to 200 C. Put the aubergine, red pepper and onions into a large roasting tray and coat in the olive oil. Season with salt and pepper and roast for 20 minutes (shake the pan once or twice during this).
Add the tomatoes, olives and garlic and cook for a further 10 minutes.
While the vegetables are roasting, boil a pot of salted water and cook your pasta to al dente. Drain, reserving about 1/4 of a cup of the cooking water. Put the pasta back into the pot with the reserved water.
When the tray of vegetables is ready, stir them through the pasta. Add the anchovies and torn basil leaves and server with fresh Parmesan cheese.
Tumbet Mallorquin Recipe
This recipe is great as a starter or a side dish to meat or fish, taken from Mallorca cooking and gastronomy. Add eggs ready cooked or beaten and added to the dish to be finished in the oven.
- 500 g potatoes
- 2 medium-sized aubergines
- 1 medium courgette
- ½ kg ripe tomatoes
- 2 medium-sized red peppers
- 2 garlic cloves
- Salt and ground black pepper
- Olive oil
- For this tombet recipe, first wash all the vegetables and dry them. Peel the potatoes and slice them. Slice the aubergine and courgette without peeling them as well. Blanch the tomatoes in boiling water and then cool in cold water before removing the skins and chop finely. Cut the peppers in half, remove its stalk and seeds and cut into small squares.
- Heat some oil in a frying pan and fry the potatoes until browned. Remove from the oil and drain their excess oil on a plate lined with paper towel.
- Now fry each vegetable separately in the same way for approximately 10 minutes and leave to drain on paper towel. In the same pan, make a sauce with chopped tomato, chopped garlic cloves, salt and pepper. Let the ingredients cook on a low heat for 30 minutes, checking the acidity of tomato and adding a pinch of sugar if necessary.
- Finally, layer the potatoes at the bottom of an earthenware dish. Then layer the aubergine, courgette, peppers respectively and top with the tomato sauce. Serve tombet warm and enjoy!
Aubergine Braaibroodjies with Cheese & Tomato
A South African classic the braaibroodjie - but in a carb-free way!
- Yields: 5 |
- Rating: 3.3 stars - based on 10 reviews
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
Za’atar roasted aubergine with Puy lentil salad
Make our easy vegetarian dish for roasted aubergine with Middle Eastern za'atar spice and Puy lentil salad. It's under 300 calories and ready in just 30 minutes but still delivers on flavour. Perfect for 5:2-diet days.
Published: June 22, 2015 at 4:14 pm
Make these za’atar roasted aubergines, then check out more aubergine recipes such as our smoked aubergine with pepper and walnut salad.
- Puy lentils 75g
- baby aubergines 200g, quartered
- za&rsquoatar 1 tbsp (or mix 1 tsp of sumac, dried oregano and sesame seeds)
- red onion ½, finely diced
- sultanas 2 tbsp
- red wine vinegar 2 tsp
- flat-leaf parsley a handful
Heat the oven to 220C/fan 200C/gas 7. Cook the Puy lentils in boiling salted water for 20 minutes until tender, then drain and leave to cool. Meanwhile, toss the aubergine with the za’atar, 1 tsp oil and season. Tip onto a baking sheet and roast for 15-20 minutes until softened and golden.