STELLA'S COOKBOOK
FOOD & ART
Aubergine, Zucchini & Tomato Salad
Introduction
Aubergines were a much loved vegetable in the Judeo-Spanish cuisine in medieval Spain. The lightly sautéed aubergine salad has grilled zucchini strips and tomato slices added, all marinated in a lemony garlic flavoured dressing. It is sublime with grilled foods or as part of any meze.
Steps
Prepare the aubergines: Cut the stems off the aubergines. Using a very sharp knife, peel 1.25cm strips at intervals along the length of the aubergines, leaving it striped with some peel. Cut each aubergines into slices about 1.25cm thick. In a large bowl, dissolve the salt in 2.4lt water and add the lemon juice. Immerse the aubergine slices and place a weighted plate on top to keep them submerged. Soak for 45 minutes. Rinse under cold running water, drain and pat dry with paper towels.
Whisk all the dressing ingredients together in a small bowl. Taste and adjust seasoning and pour into a shallow serving dish.
Stella’s Hint:
* To prepare the aubergine for grilling: Cut the stems off the aubergines. Using a very sharp knife, peel 1.25cm strips at intervals along the length of the aubergines, leaving it striped with some peel. Cut each aubergines into slices about 1.25cm thick. Brush the zucchini and tomato slices lightly with olive oil. Grill the zucchini slices on a hot griddle briefly followed by the tomato slices and arrange on top of the aubergine. Spoon some of the dressing over the cooked vegetables to ensure that they are well coated. Cover with plastic wrap and marinate for 1 hour at room temperature. Sprinkle with parsley and serve.
Cook the aubergines: Heat enough oil for shallow-frying in a large frying pan over a medium heat. Cook the aubergine slices in the sizzling oil, in batches, for 3-5 minutes on each side, until fork-tender and lightly golden. Replenish the oil as necessary. Lift out with a slotted spoon and drain on paper towels. Cover with paper towels, pressing lightly to soak up excess oil and immediately immerse the aubergine slices in the serving dish containing the dressing to soak up the flavours.
Fry the zucchini slices briefly in the same pan, followed by the tomato slices and arrange on top of the aubergine. Spoon some of the dressing over the cooked vegetables to ensure that they are well coated. Cover with plastic wrap and marinate for 1 hour at room temperature. Sprinkle with parsley and serve.
Ingredients
3-4 medium aubergines (eggplants) - about 1kg
1 tbsp salt
1 tsp fresh lemon juice
2 small zucchini, thinly sliced
2 Roma ripe tomatoes, thickly sliced
For the dressing:
1⁄4 cup fresh lemon juice
3 tbsp white wine vinegar
1⁄4 cup cold water
1 tsp sugar
3 garlic cloves, finely grated
11⁄2 tsp salt
ground black pepper
For shallow frying:
vegetable oil
To serve:
1 tbsp chopped flat-leaf parsley
