The theme for this month's Forever Nigella challenge created by Sarah at Maison Cupcake and hosted by Dom at Belleau Kitchen, is all about salad days. Yes, people including myself, might not associate Nigella with salads, but there are actually some very delicious salad recipes in her collections and one of my favourites is this griddled aubergine salad.
There is a temptation to eat this salad straight-away after griddling, but the taste actually gets better as it cools to room temperature, so be patient. The original recipe which can be found below calls for snipped chives, but I couldn't find any chives today at the market or supermarket, so I used fresh coriander instead which is lovely as well.
This salad makes a great accompaniment for Sunday lunch or dinner with roast beef, Yorkshire pudding and peas. But for now, I'm very happy to enjoy this salad with thick slices of olive bread and a tub of green olives... my lazy Sunday meal...
Griddled Aubergine Salad
Recipe by Nigella Lawson
From Nigella Bites series
2 tablespoons garlic infused olive oil, plus more
1 tablespoon snipped chives
Coarse salt and freshly ground black pepper
1/2 a lemon, juiced
Place the garlic oil into a shallow dish. Slice the aubergine into long, thin slices and then place into the garlic oil, turning to coat.
Preheat the griddle or stove top grill pan and then place each aubergine slice onto the grill. Cook about 2 - 3 minutes per side. Remove the grilled aubergine slices to a platter and drizzle with more garlic oil. Season with coarse salt, black pepper, lemon juice and snipped chives. Set aside to cool to room temperature.