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Warm aubergine salad

September 19, 2011

I used to like Jamie Oliver when he first started out as the happy chappy chef on English TV. His recipes and TV persona appealed to me – easy to follow and like. This recipe is adapted from one of his earlier cookbooks – Jamie’s Kitchen. It’s a simple healthy dish that I’ve been making for years especially for my friends who are vegetarians, with one main ingredient – aubergines.

Aubergines, which come in all shapes and sizes are generally baked or fried but this recipe calls for them to be steamed – a healthier option. Allowing them to sit for a few minutes after tossing allows all the flavours of the dressing to be soaked into the aubergines. If the heat is too much, skip the fresh chillies but I promise you they do liven up the dish.

What you’ll need

  • 8 small light purple aubergines (or 2 large dark purple aubergines)

For the dressing

  • 2 tsp of sugar
  • 4 tbsp soy sauce
  • 1 tbsp chilli sauce
  • 2 tsp sesame oil
  • Zest and juice of 1 lime
  • 2cm knob of ginger, finely chopped
  • 2 spring onions, sliced
  • 1 fresh red chilli, finely chopped
  • 1 fresh green chilli, finely chopped
  • 1 large handful of fresh coriander, roughly sliced
  • 1 large handful of yellow celery leaves, roughly sliced
  • Sea salt and freshly ground black pepper

To make your aubergine salad

  1. Put some water in a large pan and bring it to the boil.
  2. Slice the aubergines across (about 1cm thick) and place them flat in your steamer. Steam for about 10 minutes – to check whether they’re ready, simply squeeze the sides gently and if they’re silky soft then they’re done. Remove them from the steamer, place them in a colander and leave to cool slightly.
  3.  Now make your dressing by mixing all the ingredients together.
  4. When the aubergines are cooled slightly, this is the perfect time to flavour them. Dress the aubergines and toss. Allow to rest for a few minutes.
  5. Serve as a salad, tapas dish or as a vegetable next to any simple cooked fish.

Yields four starter servings

Recipe adapted from Jamie Oliver’s cookbook Jamie’s Kitchen

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8 Comments leave one →
  1. September 19, 2011 7:48 PM

    What a beautiful salad! I bet it was very tasty! ….RaeDi

  2. September 20, 2011 7:56 PM

    What about now? Don’t you like him anymore? I’m curious. 😀
    That kind of salad is wonderful – delicious and nutritious. Yum!

  3. September 26, 2011 4:11 AM

    Steamed Aubergine? Who knew? This recipe looks lovely and light and packed full of some of my favourite ingredients 😉

  4. October 16, 2011 2:03 PM

    This dish looks excellent! I’m going to have to steal it 🙂 I sometimes steam aubergine when it calls for it be fried before adding it to a sauce – it works well.

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