Mamta's Kitchen

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

  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

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