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Grilled Onion and Aubergine Salad Recipe

Anti Aging Salads Recipe

Any longevity specialist will confirm that grilling is preferable to frying or boiling as a cooking method. Grilled aubergines are an unusual but tasty food, their flavor and health benefits much enhanced by the addition of sumac.

Ingredients :

Serves 6

  • 3 aubergines (eggplant), cut into 1cm / ½in thick slices

  • 675g / 1½lb round, not flat, onions, thickly sliced

  • 75-90ml / 5-6 tbsp olive oil

  • 5ml / 1 tsp powdered sumac (optional)

  • 45ml / 3 tbsp roughly chopped flat leaf parsley

  • 45ml / 3 tbsp pine nuts, toasted

  • salt and freshly ground black pepper

    For the dressing :

  • 2 garlic cloves

  • 150ml / ¼ pint / 2/3 cup light tahini

  • juice of 1-2 lemons

  • 45-60ml / 3-4 tbsp water

 Natural Anti Aging Diet - Grilled Onion and Aubergine Salad

Method :

  1. Place the aubergine slices on a rack or in a strainer and sprinkle generously with salt. Leave them to sweat for 45-60 minutes, then rinse them thoroughly under cold running water and pat dry with kitchen paper.

  2. Thread the sliced onions on to skewers or place them in an oiled wire grill (broiler) cage. Arrange the aubergine slices around the skewers on the grill cage.

  3. Brush the aubergines and onions with about 45ml / 3 tbsp the oil and grill (broil) for 6-8 minutes on each side. Brush with more oil, if necessary, when you turn the vegetables. The vegetables should be browned and soft when cooked. The onions may need a little longer than the aubergines.

  4. Arrange the vegetables on a serving dish and sprinkle with the sumac, if using, and season with salt and pepper to taste. Sprinkle with the remaining oil if they seem dry.

  5. For the dressing, crush the garlic in a mortar with a pinch of salt and gradually work in the tahini. Gradually work in the juice from one lemon, followed by the water. Taste and add more lemon juice if you think the dressing needs it. Thin with more water, if necessary, so that the dressing is fairly runny.

  6. Drizzle the dressing over the salad and leave for 30-60 minutes, then sprinkle with the chopped parsley and pine nuts. Serve immediately at room temperature, not chilled.

Cooking Tips :
• Sumac is a Mediterranean spice with a sharp, lemony taste. Buy it ready ground at Middle Eastern stores, good health food shops or delicatessens.

• Tahini is a thick, smooth, oily paste made from sesame seeds. It is also available from Middle Eastern stores, good health food shops and delicatessens and from some larger supermarkets.

Nutritional Facts :

Per portion :

Energy  338kcals/1396kJ

Protein   7.7g

Fat, total   29.6g

   saturated fat   3.8g

Carbohydrate   11.1g

   of which sugars   8.2g

Fiber   5.2g

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