A simple, healthy salad of chunky aubergines, tomatoes & herbs and an excellent source of antioxidant micronutrients. Add some cooked mixed grains, I really like the ready mix of quinoa, bulgur and red rice, for a delicious portable lunch.
Top and tail the aubergines and rinse under running water. Cut in half lengthways, then divide each half into 3 strips and dice. Place in a colander, sprinkle with sea salt and set aside for 20 minutes.
Meanwhile, rinse and halve the tomatoes. Peel and finely slice the onion. Peel and crush the garlic. Rinse and finely chop the mint and parsley.
Rinse the diced aubergine under running water and pat dry with kitchen paper. Warm the oil in a large frying pan, add the onion and garlic, sprinkle with a little salt and cook for 3-4 minutes.
Add the aubergines and cook for about 5 minutes, stirring frequently.
Add the vinegar, sugar and chilli flakes and stir to combine. Add the chopped mint, tomatoes and a little sea salt, cover the pan with a lid and cook for a further 5 minutes or until the vegetables are soft but still retain their shape.
Sprinkle with the chopped parsley and leave to cool before serving.
Can you suggest some alternative grains that could be used in the salad instead of quinoa, bulgur and red rice?
This prompt doesn't seem malicious.