There is a surprising amount of liquid inside a charred aubergine. Stir it into yoghurt without draining and the salad goes runny and leaves water on the plate. Fifteen minutes in a sieve, pressing lightly.
Ingredients
For the salad
For the top
Method
-
Char the aubergines
Turn them over a flame or in a 240 degree oven until the skins blacken.
-
Let them steam
Transfer to a bowl and cover it for 10 minutes; the skin then comes away easily.
-
Peel and drain
Take off the skins and leave the flesh in a sieve for 15 minutes, pressing lightly to force out the liquid.
-
Chop
Chop roughly with a knife. Do not use a blender, the texture should stay.
-
Mix
Add the strained yoghurt, garlic, olive oil, lemon juice and salt and mix.
-
Serve
Drizzle with olive oil and scatter with pepper flakes and parsley.
Tips
- Do not skip the draining; undrained aubergine makes the salad runny.
- Do not blend it, as an aubergine salad should have texture.
- Do not peel the aubergine under running water, as the smoky taste goes with it.
Nutrition
140
kcal
4 g
Protein
10 g
Fat
9 g
Carbs
5 g
Sugar
5 g
Fibre
Values are per serving and approximate.