Sabrina Ghayour's Smoked Aubergine Salad

Method

Sabrina says: "Known as ‘Batinjan al Rahib’ in the Arab world, this dish uses just a few ingredients but delivers such a big impact. It is virtually identical to the Turkish ‘Patlican’ salad and it’s a dish I cannot get enough it. I love it, everyone I have made it for loves it and the use of smoked aubergines is really what makes it so special. Simplicity rules in the Middle East and the best dishes often make the biggest impression."

Method

1. Blister and char the aubergines either on a BBQ, flame grill or flame of your gas hob at home. Really blacken and char the skins until they are hardened and completely burnt.

2. Once done, place the aubergines on a heatproof surface or tray and allow to cool somewhat until they are just warm and you are able to handle them. Then using a large metal spoon, scoop out the flesh and drain off any of the excess juices and roughly chop the flesh into smallish chunks and place in a bowl along with the diced peppers and give it a quick stir.

3. In a small bowl, pour in the olive oil, crushed garlic, lemon juice and salt and pepper and give the dressing a good mix until all the ingredients are evenly blended. Then pour the dressing over the aubergines, followed by the parsley and mix everything together one final time before serving with some toasted flatbread.

Ingredients

Prep time:

Cook time:

Serves: 6

  • 4 large aubergines

  • 2 garlic cloves, peeled and crushed

  • ½ red pepper, finely diced

  • ½ green pepper, finely diced

  • 4-5 tablespoons of olive oil

  • Juice of 1-1.5 lemons

  • Small bunch of flat leaf parsley, roughly chopped

  • Maldon sea salt and black pepper to taste

  • Flat bread to serve