Aubergine Salad

Aubergine Salad Recipe from Kuwait

Region / culture: Kuwait | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Aubergine Salad is a refreshing and flavorful dish that showcases the versatility of aubergines, also known as eggplants. This salad combines the smoky taste of roasted aubergines with the tanginess of lemon juice, the richness of olive oil, and the creaminess of yogurt, creating a delightful blend of flavors and textures. It's a perfect side dish or appetizer that can elevate any meal.

History

The origins of Aubergine Salad can be traced back to the Mediterranean and Middle Eastern regions, where aubergines have been a staple ingredient for centuries. Variations of this dish can be found in many cultures, each adding its unique twist to the recipe. The version presented here is a fusion of traditional methods, highlighting the simplicity and elegance of using fresh, quality ingredients.

Ingredients

4 large aubergines (roasted)
3 oz (85 g) of lemon juice
3 oz (85 g) of olive oil
salt
4 tsp of yogurt

How to prepare

* Garnish: black olives, small onion (cut in half and thinly sliced), small green pepper (thinly sliced), small tomato (thinly sliced), chopped parsley.
* Roast and blister the skins. Peel and scoop the flesh out into a food processor bowl. Add lemon juice, oil, salt, and yogurt. Blend and garnish.

Variations

For a vegan version, substitute the yogurt with a plant-based alternative. Add crushed garlic or chili flakes for an extra kick. Incorporate feta cheese or walnuts for added texture and flavor.

Cooking Tips & Tricks

To achieve the best flavor, select aubergines that are firm and glossy. The size of the aubergines can affect the cooking time, so adjust accordingly. Roasting the aubergines until their skins are well blistered will impart a smoky flavor to the salad. For a smoother texture, blend the aubergine flesh thoroughly. Adjust the amount of lemon juice and olive oil to suit your taste preferences.

Serving Suggestions

Serve the Aubergine Salad chilled or at room temperature. It pairs well with crusty bread, grilled meats, or as part of a mezze platter.

Cooking Techniques

Roasting the aubergines directly over an open flame or under a broiler can enhance their smoky flavor. Blending the ingredients until smooth creates a creamy texture, but for a chunkier salad, simply mash the aubergines with a fork.

Ingredient Substitutions

If lemon juice is too tart, try using balsamic vinegar for a sweeter taste. Greek yogurt can be substituted with sour cream for a richer flavor. Any variety of olives can be used for garnishing.

Make Ahead Tips

This salad can be prepared in advance and stored in the refrigerator for up to 2 days. The flavors will continue to develop, making it even more delicious over time.

Presentation Ideas

Garnish the salad with a drizzle of olive oil, a sprinkle of paprika, and fresh herbs for a vibrant presentation. Serve in a beautiful bowl or spread on a platter for guests to enjoy.

Pairing Recommendations

Aubergine Salad pairs wonderfully with grilled chicken, lamb, or fish. It also complements other Mediterranean dishes such as hummus, tabbouleh, and stuffed grape leaves.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. This salad is best enjoyed cold or at room temperature, so reheating is not necessary.

Nutrition Information

Calories per serving

Each serving of Aubergine Salad contains approximately 180 calories, making it a relatively low-calorie option for those monitoring their intake.

Carbohydrates

A serving of Aubergine Salad contains approximately 15 grams of carbohydrates. The majority of these carbs come from the aubergines themselves, which are a good source of dietary fiber.

Fats

This salad is relatively low in saturated fats, with most of its fat content coming from the olive oil, which is rich in monounsaturated fats. A serving contains about 14 grams of fat, contributing to the dish's overall richness and mouthfeel.

Proteins

Aubergine Salad is not a high-protein dish, with each serving providing around 2 grams of protein. The small amount of protein comes from the yogurt and the aubergines.

Vitamins and minerals

Aubergines are a good source of vitamins and minerals, including vitamin C, vitamin K, potassium, and manganese. Lemon juice adds a boost of vitamin C, while parsley provides additional vitamin K and iron.

Alergens

This recipe is free from most common allergens, including gluten, nuts, and shellfish. However, individuals with dairy sensitivities should be cautious due to the inclusion of yogurt.

Summary

Overall, Aubergine Salad is a nutritious dish that provides a good balance of carbohydrates, healthy fats, and essential vitamins and minerals. It's a low-calorie option suitable for a variety of dietary preferences.

Summary

Aubergine Salad is a versatile and nutritious dish that celebrates the flavors of the Mediterranean. With its simple ingredients and easy preparation, it's a delightful addition to any meal, offering a combination of smoky, tangy, and creamy tastes that are sure to please any palate.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Aubergine Salad. It was many years ago, when I was just a young girl, eager to learn everything I could about cooking. The recipe was handed down to me by my own grandmother, who had learned it from a dear friend many years before.

The first time I made the Aubergine Salad, I was filled with excitement and nervousness. I carefully followed each step of the recipe, making sure to measure out the ingredients exactly as instructed. As I roasted the aubergines in the oven, their earthy aroma filled the kitchen, promising a delicious dish to come.

Once the aubergines were tender and caramelized, I carefully peeled off their skins and chopped them into bite-sized pieces. I then mixed them with a combination of fresh herbs, garlic, olive oil, and a splash of vinegar. The vibrant colors and fragrant smells of the ingredients coming together in the bowl filled me with a sense of pride and accomplishment.

As I took my first bite of the Aubergine Salad, I was transported to a world of flavors and memories. The roasted aubergines were rich and smoky, while the herbs and garlic added a burst of freshness. The tangy vinegar cut through the richness of the dish, creating a perfect balance of flavors.

I knew then that this recipe would become a staple in my own cooking repertoire. Over the years, I have made the Aubergine Salad countless times, each time tweaking the recipe slightly to suit my own tastes. I have shared it with friends and family, who have all marveled at the unique combination of flavors and textures.

One of my favorite memories of making Aubergine Salad was when I taught my own daughter how to make it. Just as my grandmother had passed the recipe down to me, I passed it down to her, along with the stories and memories that came with it. It was a special moment, watching her carefully peel the roasted aubergines and mix them with the herbs and garlic, just as I had done so many years before.

As I sit here now, thinking back on that first time I made Aubergine Salad, I am filled with a sense of gratitude for the traditions and recipes that have been passed down through my family. Cooking has always been a way for me to connect with my heritage and share a piece of myself with others.

I hope that one day, my own grandchildren will feel the same sense of wonder and excitement that I felt when I first made Aubergine Salad. I hope that they will carry on the tradition of cooking and sharing delicious meals with those they love, just as I have done.

And so, as I continue to cook and create in my kitchen, I am reminded of the power of food to bring people together and create lasting memories. The recipe for Aubergine Salad may have been handed down to me, but it is the love and care that I put into each dish that truly makes it special.