Aubergine salad

This deliciously different salad from Edna Alexakis works especially well with barbecued food
Aubergine salad
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus 2 hrs to marinate
  • Effort: easy



  • 3 aubergines
  • 1 clove garlic, finely chopped
  • 50 ml red wine vinegar
  • 50 ml olive oil
  • black pepper
  • 1/2 red pepper, finely sliced
  • 0.5 green peppers, finely sliced


1. Set the oven to 200°C/gas 6. Prick the aubergines all over with a cocktail stick or skewer and place them on a baking tray. Cook for 20 minutes, until soft.

2. Peel off the skin, remove the seeds and discard them. Roughly chop the flesh and place it into a large bowl.

3. Add the garlic, red wine vinegar and olive oil and stir. Season to taste and add the peppers.

4. Cover the mixture and leave in a cool place to marinate for about 2 hours before serving.

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