Courgette and Aubergine Salad
Courgette and Aubergine (Brinjal) Salad
Mitun Gupta
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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
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
Prepare aubergines, onions and courgettes.
Heat oil in a skillet and cook all vegetables spread out in one layer. They should begin to turn brown (do not overcook). You can cook aubergines, onions and courgettes in an oven, drizzled with olive oil.
Keep aside in a bowl.
Prepare all salad vegetables and add to the cooked vegetables in the bowl.
Place all dressing ingredients in a small jar, shake to mix and pour over the salad. Mix well, stirring gently.
Serve with fresh bread and a bowl of hot soup of your choice.
Notes
Also see Salad Selection.
