Grilled Aubergine Salad with Yoghurt Dressing
Published in Salads
This salad must be served at room temperature, and is really at its best if served within a couple of hours of being made.
Ingredients: Salad:
- 2 medium aubergines
- 155 gr cherry tomatoes, halved
- 3 tbl olive oil
- 1½ tbl red wine vinegar
- ½ – 1 tbl balsamic vinegar
- 1 clove garlic, crushed
- salt & freshly ground black pepper
Ingredients: Dressing:
- 60 ml plain yoghurt (Greek is rather nice)
- 60 ml sour cream
- 1 clove garlic
- ½ – 1 tsp ginger, freshly grated
- ½ tsp salt
- ½ tsp ground cumin
- 1 tbl chopped dhania, plus some sprigs for garnish
Preparation:
- Slice the aubergine into 3 – 4 cm rings. Place in a colander, sprinkle with salt and leave to degorge for 30 – 40 minutes.
- Rinse, shake dry and place on a lightly oiled baking tray. Spray with olive oil spray, and place under a hot grill until browned and tender, turning as necessary.
- Remove to a paper towel to drain until all the slices are cooked. Arrange the aubergine and tomatoes on a serving platter.
- Whisk together the olive oil, vinegars, garlic, salt and pepper and drizzle over the vegetables.
- Leave to cool to room temperature. Combine all the dressing ingredients in a small bowl, and stir until thoroughly blended. Just before serving spoon some of the dressing over the aubergine slices and the tomatoes. Garnish with fresh dhania sprigs.
- This salad must be served at room temperature, and is really at its best if served within a couple of hours of being made. However, it may be made ahead, refrigerated, and then returned to room temperature well ahead of serving time, but only add the yoghurt dressing just before serving.
Serves 4 – 6.
