Recently I came to realise that I have managed to sneak several lamb recipes into the Budget Sunday Lunch series, and it was all entirely unintentional! Sure, I love the the meaty stuff as much as the next person, and as I tend to eat fairly seasonally it made sense.
But to balance this recipe box out, I thought this weekend I’d head in the other direction and go for a veggie meal for the Budget Sunday Lunch.
Today we are getting jiggy with an aubergine, and it’s a spicy affair!
This recipe is dead simple, takes no longer than 20 minutes to rustle up and tastes amazing when cooked on the barbecue, which is exactly how we served ours this weekend.
Aubergine is one of those ingredients that is so much more versatile than we give it credit for. Depending how it’s cooked it can take on the role of the protein, carb or vegetable in any given meal. It takes on flavours tremendously well. And you know, it’s a vegetable so extra points for nutritional value.
To make a thai-style aubergine salad we are barbecuing or chargrilling our aubergine and pepper, whisking together a delicious dressing and simply tossing together with some lettuce. Simple, tasty and healthy … just how we like our summers!
- 1 large aubergine, sliced into rounds
- 1 large red pepper, deseeded sliced into 1inch chunks
- Few leaves of romaine or cos Lettuce, sliced
- 2tbsp extra virgin olive oil
- 1tbsp fish sauce (for a fully vegetarian option replace with soy sauce)
- 1/2 tbsp garlic puree
- 1tsp dried chilli flakes (adjust to how spicy you like it)
- 1 or 2 shallots, finely sliced (or 1/4 onion)
- 1tbsp fresh coriander, finely sliced
- 1/2tsp sugar
- 1/2 lime, juice only
- Optional – some people like to remove the moisture from the aubergine. To do so, sprinkle the slices with salt and place in a colander over a bowl for 30 minutes. Rinse briefly under a tap and dry with a paper towel.
- First, prepare your dressing. Add all of the dressing ingredients to a large bowl and whisk with a fork until well combined. Set aside.
- On a hot barbecue (or under a grill/on the griddle) cook the aubergine and red pepper for 5-7 minutes, turning frequently, until nicely chargrilled on both sides. If not using a non-stick grill pan, brush with a tiny bit of olive oil on either side. Remove to the dressing bowl and toss the ingredients in the dressing very gently.
- Prepare your serving plates with a layer of chopped lettuce. Tip the aubergine and red peppers, together with the rest of the dressing onto the lettuce and serve immediately.
Join our tribe
We promise to pop a whole host of good stuff into your inbox every Wednesday to brighten up your week. Can't say fairer than that now can we?