Black Salad of Aubergines and Sesame

This dark salad is a big favourite of the Chief Taster who likes big flavours – the meaty aubergine, the strong sesame taste, the salty soy. It’s also very eye catching.

If you serve together with an Italian zucchini salad of mozzarella, mint and pine nuts; and some fresh crusty bread you will have a very hearty lunch. You definitely need the bread as there is lots of wonderful juice.

Recipe for Black Salad of Aubergines and Sesame

Serves 2

Ingredients

  • 1 aubergine – approximately 450g/1 lb
  • 2 tbsps high quality soy sauce (not the ubiquitous, watery type – follow this link to find out more)
  • 1 tbsp honey – the bitterer the better (chestnut is good, or something slightly resiny, for example, maple syrup)
  • 2 tbsps tahini
  • 2 tbsp sake
  • 1 tbsp black sesame seeds
  • 2 tbsps capers – if in brine, drained and rinsed.
  • sunflower or rapeseed oil for frying

Method

  1. Slice the aubergine into slices about 1-2 cm/½” thick. If they are big slices then cut them smaller – they will shrink but you should be able to pick up the pieces with a fork and put them in your mouth without cutting them.
  2. Salt them lightly in layers in a colander, weight them (put a plate on top and some tins) and leave them in the sink to drain for half an hour.
  3. Meanwhile, in a small bowl, mix the soy, sake, tahini and sake to make a dressing.
  4. Use some kitchen paper to dry down the aubergine. DON’T rinse them – you will just add back in all the water you have just taken out!
  5. Heat a generous amount of oil to smoke point, and fry the aubergine, first on one side, then the other. DON’T add salt – remember, you’ve already done that. You may need to do this in batches. Drain the aubergine on kitchen paper.
  6. Use the same frying pan to fry the capers on a high heat for 30 seconds or so.
  7. Put the aubergines into a pretty bowl, dress and toss. Serve garnished with the capers and the black sesame seeds.

Music to chop to

5 1 vote
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments

Related Posts

Sicilian orange, fennel and burrata salad

“Our next round of food arrives as the wine is drained. Squat burratas in olive oil; rosemary-topped focaccia that is almost sweet; heritage tomatoes…
Read More

Easy tomato and lamb’s lettuce salad

Lamb’s lettuce reputedly gets its name from the leaf’s resemblance to a lamb’s tongue. Whatever it looks like, from May to November, when it is…
Read More

Bitter red leaf and pistachio salad with thick, gooey, gungy, garlic dressing

This bitter red leaf and pistachio salad with warm roasted garlic is good all year round, but in the winter you could add dried cranberries.
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts