Recipe: Pickled Aubergine Salad

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One of the first restaurant reviews I did for this blog was Bangalore Express at Waterloo. One of the highlights of that visit was their Pickled Aubergine Salad. I’ve been back many times since then and that salad has always been one of the selections.

I went back last week to find that they have changed the menu. And, horror of horrors, the pickled aubergine salad has gone!

Noooooooooo!!!!!!

But did I panic? I did not. I Googled. And lo and behold! I found a recipe for it online.

I don’t think this is quite the same as the restaurant version, but it is just as silky, gently spiced and much less oily!

Pickled aubergine salad

Ingredients
1 aubergine, cut into 3cm long, thinnish strips
1 red onions
1 small tin chopped tomatoes
2cm fresh ginger
1 tsp fennel seeds
1/2 tsp nigella seeds
1 tbsp ground coriander
1/2 tsp chilli powder

Put the sliced aubergine in a colander and sprinkle with salt. Leave for 30 minutes for water to drain out.
Blend the onions, tomatoes and ginger until you have a smooth paste.
When the aubergines have drained, rinse them with water.
Fry the aubergines in about 3 tbsp of vegetable oil until softened and golden brown.
Put them back in the colander and let the excess oil drain off them.
Heat a small amount of oil in the pan and add the fennel and nigella seeds.
When the seeds pop add the tomato and onion paste to the pan.
Stir and add the rest of the spices.
Simmer this for 5 minutes until it is thickened.
Add the aubergines and fold them in carefully, trying not to break them up too much.
Cover and simmer on the lowest heat for 10-15 minutes.
Check that the aubergine is meltingly tender.
Season with salt.
Turn the heat off, put the lid back on the pan and let it cool to room temperature.
Serve with chopped fresh coriander as a garnish.

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2 responses »

  1. I really like the sound of this. Sometimes it feels like aubergine is just there to soak up huge amounts of oil and to go soggy. But the fact this recipe carefully drains it at every stage suggests you’ve cracked the problem!

    • Well the congrats go to the original recipe writer – I have to say that the restaurant version was VERY oily (and none the worse for that).

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