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Aubergine salsa recipe

7 ratings

A vegetable salsa perfect for serving with crisps, chips and nachos - simply grill your aubergines and peel your tomatoes, then toss with the rest of the ingredients. This easy aubergine salsa recipe cooks in just 15 minutes and can be made up to a day ahead of serving, store it in the fridge but remember to bring it to room temperature before serving. See method

Serves 4
15 mins to cook and 20 mins to cool
108 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 aubergines
4 tomatoes
4 spring onions, finely sliced
2 tbsp olive oil
1 tsp cumin seeds
1 tsp fresh marjoram, chopped

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
445kj
108kcal 5%
Fat
7g 9%
Saturates
1g 5%
Sugars
7g 7%
Salt
0.5g <1%

of the reference intake
Carbohydrate 6.9g Protein 2.4g Fibre 5.6g

Method

Heat the grill. Slice the aubergines lengthways into 1.5cm strips. Put under the grill and cook until golden, then turn and repeat. Don't take your eye off them as they brown very rapidly.
When cooked, put in a lidded plastic container and leave to cool, then chop into small pieces. Dip the tomatoes in a pan of simmering water for 30 seconds, remove and allow to cool. Then peel away the skin, cut each tomato into quarters, remove all the seeds and dice into small pieces.
Mix onions and all of the above with the olive oil. Dry fry the cumin for 2-3 minutes and add to the aubergine, with the marjoram, and mix well.

Tip: The salsa can be made a day in advance - store it in the fridge but serve at room temperature.

See more Side dish recipes