Courgette and Aubergine Salad
Courgette and Aubergine (Brinjal) Salad

Mitun Gupta

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This is a simple salad, which uses vegetables cooked in a skillet (heavy cast iron pan or a heavy frying pan) and a few other salad ingredients. All amounts are approximate. Serves 4

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2 courgettes or Zucchini (tori/turai), thinly sliced lengthways, into 3-4 inch pieces
1 medium aubergine (brinjal or eggplant or baingan), thinly sliced lengthways, into 3-4 inch long batons/ pieces
Green/red peppers (Bell Pepper/Capsicum), cut into bite size pieces
1 red onion, thickly sliced
1/4 cucumber cut into bite size chunks
1 cup of chopped lettuce leaves of your choice
1 tomato, cut into bite size pieces
2 tbsp. olive oil to fry courgettes, aubergines and onions
1 tbsp. extra virgin olive oil for dressing
1 tbsp. vinegar
Salt to taste
A sprinkle of freshly ground black pepper
1/4 tsp. garlic salt (optional)


1.Prepare aubergines, onions and courgettes.
2.Heat oil in a skillet and cook all vegetables, for approximately 1 minute on either sides. They should begin to turn brown (do not overcook). You can cook aubergines, onions and courgettes in an oven, drizzled with olive oil.
3.Keep aside in a bowl.
4.Prepare all salad vegetables and add to the cooked vegetables in the bowl.
5.Place all dressing ingredients in a small jar, shake to mix and pour over the salad. Mix well, stirring gently.
6.Serve with fresh bread and a bowl of hot soup of your choice.


Also see Salad Selection.

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