Autumn Salad with Fried Aubergines
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A different way to cook aubergines, it makes a lovely side dish for roast meat and poultry.
1. Cut the aubergines in cubes and soak them in a bowl filled with salted water for 10-15 minutes. Squeeze and place them on a piece of kitchen paper to dry.
2. Warm the olive oil in a deep frying pan and stir fry the aubergines until they become wilted but not coloured. Add the garlic slices and leave for 1-2 minutes. Pour in the vinegar, leave for 1 minute and remove from heat.
3. Add the red peppers, feta cheese, and herbs. Check before you add the salt. Add plenty of freshly ground pepper, combine everything well and wait for the salad to come at room temperature before you serve.
portions 4
Preparation Time 15 minutes
Cooking Time 15 minutes
Ingredients
- 1 teacup of extra virgin olive oil
- 3 aubergines (Japanese)
- 2 cloves of garlic, thinly sliced
- 3 red Florina peppers, cut in thin stripes
- 1 teacup of vinegar
- 1 teacup of feta cheese (half grated, half diced in cubes)
- salt
- freshly ground pepper
- 2 tablespoons parsley, finely chopped
- 1 tablespoon mint, finely chopped
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