Aubergine Salad with a Peanut Dressing

By Sunday, September 14, 2014

Boy oh boy, was this a tasty dish! It combined two of my favourite ingredients; aubergine and coriander to make a really deliciously light yet substantial salad. The aubergines are roasted until they become smoky and charred on the outside and deliciously velvety smooth on the inside. The peanut sauce acts as a dressing, adding a bit more richness and flavour to the salad. This can either be eaten as a main meal or as a side salad. 

Serves 2

You will need:
3 aubergines
250g peanuts, roasted
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp fish sauce
2 limes, juiced
1 handful coriander, finely chopped
2 tbsp olive oil

Preheat the oven to 220 degree/ gas 7. Chop the aubergine into chunks, drizzle with olive oil, salt and pepper and roast for 40 minutes, or until tender in the middle. 

In the meantime, make the sauce. Blitz the peanuts in a magimix until a smooth paste forms. Add in the lime, soy sauce, fish sauce, sesame oil and enough water to bring the sauce to a slightly runny consistency. 

Pour the aubergine chunks onto a platter, drizzle the peanut sauce over and garnish with the chopped coriander. Serve and enjoy!

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