Spicy Moroccan Aubergine Salad Recipe
A warm salad of grilled aubergines drizzled with a saffron yoghurt. Great for adding an exotic touch to your barbecues!
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10hrs
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5hrs
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0mn
- For the vegetables
- Aubergine(s) : 2 whole
- Olive oil : 50 ml
- Ras el hanout : 1 Tsp
- Maldon salt : 5 pinch(es)
- For the sauce
- Greek yogurt : 100 whole
- Saffron thread(s) : 1 pinch(es)
- Water : 200 ml
- Maldon salt : 3 pinch(es)
- For the garnish(es)
- Fresh coriander : 0.25 bunch
- Red chilli(s) : 1 whole
- Spring onion(s) : 2 whole
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1. FOR THE VEGETABLES
Remove the tail from the aubergines. Cut lengthwise into 1cm thick slices.
Sprinkle generously with salt, and let sit in a colander.
Heat a griddle over high heat. When the aubergines have rendered some of their water, coat each slice with olive oil and the ras el hanout.
Grill each side of the aubergine, making sure you get nice bar marks. If the aubergine is not fully cooked at this point, you can finish the cooking in a 180' oven until cooked and soft.
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2. FOR THE YOGHURT
While the aubergines are cooking, bring the water to a boil, and pour over the saffron threads, stirring a little to extract as much colour as possible.
When the saffron water has cooled off, stir into the yoghurt, season to taste, and set aside.
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3. TO SERVE
Pick and chop the leaves of the coriander.
Trim the tail off of the red chilli, shake out the seeds, and slice into thin rounds.
Trim any dried bits off the spring onions, and slice on the diagonal.
To assemble the dish: Lay out the hot or warm aubergine slices on a serving platter.
Using a spoon or a squeezy bottle, drizzle the saffron yoghurt on the aubergine slices, and sprinkle the herbs and chilli on top.
«If you do not have a griddle pan, you can pan-fry the aubergines, or better yet, use your barbecue!»
