Spiced Aubergine Salad

A multitude of flavours in this salad or salsa and a good choice for Diabetic, Fodmap, Low Calorie and Paleo diets.



A tasty aubergine dish to which little oil is added and no salt is necessary. The spice balance makes it suitable for many occasions and palates. It is also delicious with chilli incorporated in the cooking.

Diets for which Spiced Aubergine Salad is suitable:

Diabetic, Dairy Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegan and Vegetarian.

Ingredients

Preparation: 10 mins | Cooking: 20 mins | Serves: 2 cups (approx)

2 aubergines
2 tbsp vegetable oil
2 tsp fennel seeds
2 tsp black pepper, whole*
3 tsp ginger, finely chopped
2 tbsp sake or sherry
2 tbsp lemon juice
1 tbsp water
1 tsp sugar
1 tbsp green spring onion tops, finely chopped**
2 tbsp coriander, chopped


Method

CUT the aubergine into 2cm (1 inch) cubes.
GRIND the fennel seeds and pepper.
HEAT 1 tbsp oil in frying pan or wok.
TOSS the aubergine in the heated oil for approximately 10 minutes until it is soft while retaining its shape. (Test with a knife or skewer.)
REMOVE the aubergine from the pan.
HEAT remaining oil and fry the fennel seeds, pepper and ginger for a few minutes.
ADD the aubergine, sake, lemon juice, water and sugar.
LOWER the heat and simmer for 5 minutes.
REMOVE from the heat when the liquid has evaporated.
MIX through the coriander and green spring onion tops and set aside to cool.

Serve

– On a meze platter.
– As one of a selection of salads.
– Delicious as a salsa with grilled meat, tofu or vegetables.


Note

* Add chilli, dried or fresh if you want heat as well as spicy flavours. Or top with sliced green chilli enabling guests to avoid the ‘heat’ if they wish.
** Replace green spring onion tops with 1 shallot for diets other than F.

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