Marinated tomato salad
Make the most of summer and serve this summery salad with heritage tomatoes and ricotta in a zingy dressing with garlic, ginger and chilli
Sticky aubergine & tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 2 aubergines(around 450g), quartered lengthways
- 2 ½ tbsp vegetable oil
- 500g heritage tomatoeschopped into chunks
- 1 small red onionthinly sliced
- 2 tbsp rice vinegar
- 2 tbsp extra virgin olive oil
- 20g bunch of corianderfinely chopped
For the dressing
- 60ml rice vinegar
- 30ml soy sauce
- 30ml honey
- 2 large garlic clovesfinely grated
Nutrition: Per serving
- kcal226
- fat13g
- saturates1g
- carbs22g
- sugars19g
- fibre5g
- protein3g
- salt1.2g
Method
step 1
Heat the grill to medium-high. Put the dressing ingredients in a small saucepan and bring to a simmer over a medium-high heat. Reduce the heat to medium-low and simmer for 2 mins, then remove from the heat and set aside.
step 2
Season the aubergine slices with salt and pepper and brush over the vegetable oil. Arrange in a single layer on a baking tray and grill for 10 mins until dark golden brown and beginning to blacken.
step 3
Heat the oven to 200C/180C fan/gas 6. Put 4 tbsp of the dressing into a small bowl and set aside. Brush the aubergine slices with a third of the remaining dressing and roast for 5 mins. Repeat and roast for a further 5 mins. Brush with the remaining dressing and roast for a final 5 mins, then set aside to cool.
step 4
Put the tomatoes in a bowl with the red onion, rice vinegar, olive oil, the reserved 4 tbsp dressing and half the coriander, then season with salt and pepper and toss to coat. Leave to stand for 10 mins.
step 5
To serve, arrange the tomato salad on a platter, top with the sticky aubergine slices and scatter over the remaining coriander.
