Aubergine Salad

Serves 6
Aubergines are very heart healthy and I am always looking for new and interesting ways to prepare them. Besides, they are abundantly available in autumn and early winter.
Recipe Category

You will need

2 large aubergines (eggplant)
Ina Paarman’s Seasoned Sea Salt Seasoning
1 orange
1 lemon
200 g cherry tomatoes
1 red onion, diced
2-4 cloves of garlic, finely sliced
1 T (15 ml) sugar
½ cup (125 ml) Ina Paarman’s Reduced Oil Greek Dressing
½ cup (125 ml) fresh mint, roughly chopped

Method

Dice the aubergines into 2cm x 2cm cubes, season them lightly with Seasoned Sea Salt Seasoning and leave in a colander to sweat for 30 minutes. Grate the rind from both the orange and lemon and squeeze out the juice. Adjust the oven shelf to the middle position and preheat the oven to 200°C. Spread the seasoned aubergines out in a big baking pan. Add the orange and lemon juices (reserve the rind for later). Add half of the cherry tomatoes (keep them whole), chopped onion and garlic. Sprinkle the sugar over. Bake for ± 45 minutes until aubergines are soft and browning. Leave to cool.

Just before serving toss gently with Dressing, remaining cherry tomatoes (halved), mint and grated orange and lemon rind.