Aubergine salad
When I am using my oven for roasting, I often add one aubergine on the second tray in the oven, the aubergine will be roasted and so I will keep it in the fridge and make an aubergine salad the second day.
The aubergine should be roasted until the flesh is soft. Remove the flesh with a spoon, put it in a bowl and diced it roughly. Add chopped onion and chopped tomato, salt, pepper, coriander is also great if you some fresh, if not you can add another aromatic herb you prefer.
For the dressing I love a dash of olive oil and squiz some lemon juice on the salad.
You can go for other dressings, this salad is also great with pomegranate sauce.
The aubergine should be roasted until the flesh is soft. Remove the flesh with a spoon, put it in a bowl and diced it roughly. Add chopped onion and chopped tomato, salt, pepper, coriander is also great if you some fresh, if not you can add another aromatic herb you prefer.
For the dressing I love a dash of olive oil and squiz some lemon juice on the salad.
You can go for other dressings, this salad is also great with pomegranate sauce.
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