Avocado and Eggplant Salad
Quarter the eggplant lengthways and cut the pieces into 1/4-inch thick slices. Fry in two or three tablespoons of olive oil at a fairly high temperature for a few minutes (until the pieces soften and begin to brown). Dump them out on to a plate and leave to cool while you prepare the avocado.
1 small cucumber
2 teaspoons lemon juice
a few sprigs of fresh dill, finely chopped
1 large pinch of red pepper
olive oil for frying
Cut the avocado into quarters and then slices. Dice the cucumber and tomatoes. Peel the cucumber if you wish.
The eggplant will be cool enough now so chuck everything into a salad bowl and season with the dill, lemon juice, salt and pepper. Stir the ingredients gently so that the avocado doesn't get all smashed up. It's ready to eat.
To make this salad more substantial, you could throw in a handful of croutons.
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