I love aubergines… especially when you need to cook them directly on the fire as they do in Lebanon, the smell is amazing, smoky. Aubergine can be sophisticated when served in a salad with sparks of lemon and basilica.
Try this recipe, it is quite easy to make, and the result is fabulous. Guests are always asking what the ingredients are!
1 aubergine, diced or cut into finger- long pieces
2 cups cherry tomatoes (cut into halves)
1 zest of a lemon
4 garlic, shopped
1 cup of fresh basil, chopped
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil
Salt and pepper
Prepare the aubergine an hour before; mix the dices with some salt and let it rest for ½ hour, then rinse the salt away and tap dry with a towel. Place the aubergine in an oven-proof pan and mix with olive oil, salt and pepper. Place the pan in a preheated oven (180degrees Celsius). Cook until golden and soft (approx. ½ hour).
In a nice big serving plate, place half of the tomatoes. Sprinkle with balsamico. Add the aubergine, then another layer of tomatoes.
Mix the lemon zest with the chopped garlic and the chopped basil. Spread the mix on top of the tomato-aubergine salad.
Serve immediately. You can always add some olive oil to the salad…