Friday,21 September, 2018
Current issue | Issue 1298, (2 - 8 June 2016)
Friday,21 September, 2018
Issue 1298, (2 - 8 June 2016)

Ahram Weekly

Sufra Dayma: Grilled aubergine salad

Serves 3-4


1 large aubergine (400-500 gm)

1 onion (finely chopped)

1/2 tsp minced garlic

1 large tomato (finely diced)

1 tbsp coriander leaves (finely chopped)

1 tbsp parsley leaves (finely chopped)

1 green chili, seeded (very finely chopped)

Juice of one lemon

Salt + pepper + cumin

Drizzle of extra virgin olive oil


Wash and wipe the aubergine.  Place on top of the stove, on direct flame over medium heat, holding it by its green stem; covered in foil.  Place it horizontally on one side, for 3-4 minutes, or when soft to the touch.  Repeat on its other side.  Gently remove and place on top of a large sheet of aluminum foil; enough to completely cover the whole grilled aubergine.  When cool enough to remove its skin, gently poke it with a tip of a pointed knife and peel out.  Remove all skin around aubergine.  Place flesh in a medium-sized glass bowl, or into any other non-reacting bowl.  Mash by means of a fork.  Add all remaining ingredients.  Stir gently to mix well with mashed aubergine. Drizzle some olive oil on top and serve. Ramadan Kareem !!!

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