Courgette and Aubergine Salad
Courgette and Aubergine (Brinjal) Salad
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This is a simple salad, which uses vegetables cooked in a skillet (heavy cast iron pan or a heavy frying pan) and a few other salad ingredients. All amounts are approximate. Serves 4
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Ingredients
| • | 2 courgettes or Zucchini (tori/turai), thinly sliced lengthways, into 3-4 inch pieces |
| • | 1 medium aubergine (brinjal or eggplant or baingan), thinly sliced lengthways, into 3-4 inch long batons/ pieces |
| • | Green/red peppers (Bell Pepper/Capsicum), cut into bite size pieces |
| • | 1 red onion, thickly sliced |
| • | 1/4 cucumber cut into bite size chunks |
| • | 1 cup of chopped lettuce leaves of your choice |
| • | 1 tomato, cut into bite size pieces |
| • | 2 tbsp. olive oil to fry courgettes, aubergines and onions |
| • | 1 tbsp. extra virgin olive oil for dressing |
| • | 1 tbsp. vinegar |
| • | Salt to taste |
| • | A sprinkle of freshly ground black pepper |
| • | 1/4 tsp. garlic salt (optional) |
Instructions
| 1. | Prepare aubergines, onions and courgettes. |
| 2. | Heat oil in a skillet and cook all vegetables, for approximately 1 minute on either sides. They should begin to turn brown (do not overcook). You can cook aubergines, onions and courgettes in an oven, drizzled with olive oil. |
| 3. | Keep aside in a bowl. |
| 4. | Prepare all salad vegetables and add to the cooked vegetables in the bowl. |
| 5. | Place all dressing ingredients in a small jar, shake to mix and pour over the salad. Mix well, stirring gently. |
| 6. | Serve with fresh bread and a bowl of hot soup of your choice. |
Notes
| • | Also see Salad Selection. |
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