Aubergine and fig salad
I must admit that aubergine has not always been a chosen one for me. But then I discovered the joy of roasted and grilled aubergines and it completely changed my world, especially for my fusion recipes. Here is one such experiment of joy
1 aubergine sliced horizontally into medium thick slices, 4 – 5 figs roughly torn into bit sized pieces, handful of mixed salad leaves, salad dressing, a pinch of smoked paprika, salt to taste and oil to roast
- Rub in some oil on the aubergine slices and sprinkle some smoked paprika on it as per taste. Alternatively, black pepper may be used for seasoning in place of paprika. Place the aubergine slices in a pan on a medium flame and roast on both sides (5 – 7 minutes on each side).
- Place some salad leaves in a plate and layer the roasted aubergine on it. Add the figs to salad.
- Dress the salad with salad dressing and salt to taste. Serve warm.
Try a tip
Try adding some goat’s cheese to the salad for some extra strong taste. Alternatively, use a green pesto dressing (green pesto diluted in extra virgin olive oil) to dress the salad.