Armenian tomato and aubergine salad

Armenian tomato and aubergine salad

By
From
Mark Hix On Baking
Serves
4-6
Photographer
Jason Lowe

This is rather like one of those salads that you find in Turkish restaurants, and it's a great dish to put on the table as a sharing starter. You can make this as fine or as coarse as you like – I prefer chopping the ingredients by hand, but you could also give all the ingredients a whiz in a food processor if you wish.

Ingredients

Quantity Ingredient
3 medium aubergines
2 garlic cloves, peeled and crushed
1 red chilli, halved, seeded and finely chopped
350-400g ripe tomatoes, finely chopped
4 spring onions, finely chopped
150ml extra virgin olive oil
2-3 tablespoons coriander leaves, chopped, plus extra to serve

Method

  1. Preheat the oven to its hottest setting. Place the aubergines on a baking tray, transfer to the oven and bake for 40–50 minutes, turning every so often, until the skins are blackened and burnt. Remove from the oven and leave to cool.
  2. Cut the cooled aubergines in half and scoop out the flesh as close to the skin as you can (this will give you a really good, smoky flavour). Chop the flesh over several times until it is almost a purée, then transfer to a bowl with the garlic, chilli, tomatoes, spring onions, olive oil and coriander. Season and mix together well.
  3. Scatter over a few extra coriander leaves and serve at room temperature with some warm flatbread or farinata.
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