AUBERGINE SALAD SPLENDOR
Aubergine’s are one of those funny vegetables that you either love or hate. Hopefully after trying this recipe you will be converted into someone with an endearment for this old world, mysterious plant, especially after Chef Ryan has given it a contemporary modern twist!

Brinjal, aubergine or eggplant. No matter what you name it there is no denying this is a versatile vegetable loved madly by vegetarians because of its meatiness. Funnily enough, aubergines are actually fruits not vegetables and are part of the nightshade family. Do you know that aubergines date back to prehistory (a time before us humans could even write!)? They originated in India, made their way across Asia and on to North Africa where they were believed to cause insanity and even death!

Luckily today we all know better and are able to enjoy these versatile and delicious vegetables in a variety of different dishes. This recipe is a new addition to the Tanda Tula lunch table and has been very popular so we thought he would share it on the blog! We hope you enjoy it!

Marinated Aubergines

Ingredients:

2 x medium Aubergines
1 tablespoon Olive Oil
2 tablespoon Balsamic Vinegar
1 teaspoon Honey
1 handful Fresh Oregano, roughly Chopped
1 x medium White Onion

Method:

1. Wash the aubergine and remove the top bit. Cut the aubergine in half lengthways.
2. Using a mandolin slicer (or a potato peeler) cut the aubergine into thin slices.
3. Place the aubergines in a bowl and season with salt and pepper.
4. Heat a frying pan until hot and then fry the aubergine slices until they are brown on both sides. Keep drizzling the aubergines with sunflower oil whilst they fry to prevent them from drying out.
5. Place the aubergines in a bowl once they have been cooked.
6. Mix the olive oil, balsamic vinegar, oregano and honey together and then pour over the cooked aubergines.
7. Marinate for at least an hour.
8. Cut the onion into thin slices and sauté in a little sunflower oil until they are translucent.
9. Arrange the aubergines on a serving plate and place the sautéed onions on the top.
10. Drizzle some of the balsamic marinade over the top and garnish with micro herbs.

 

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