Aubergine salad
From: Galley Slaves
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Aubergine salad
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This deliciously different salad from Edna Alexakis works especially well with barbecued food
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Ingredients
Main:
- 3 Aubergines
- 1 clove Garlic, finely chopped
- 50ml red wine vinegar
- 50ml Olive oil
- black pepper
- 1/2 red pepper, finely sliced
- 0.5 green peppers, finely sliced
Method
1. Set the oven to 200°C/gas 6. Prick the aubergines all over with a cocktail stick or skewer and place them on a baking tray. Cook for 20 minutes, until soft.2. Peel off the skin, remove the seeds and discard them. Roughly chop the flesh and place it into a large bowl.
3. Add the garlic, red wine vinegar and olive oil and stir. Season to taste and add the peppers.
4. Cover the mixture and leave in a cool place to marinate for about 2 hours before serving.
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