1 large aubergine
2 tbsps olive oil
4 celery sticks, chopped
1 x (7 1/2 oz/210 g) can peeled, chopped tomatoes
2 tbsps chopped fresh mint or 1 tbsp dried mint
a squeeze of lemon
2 tbsps olive oil
4 celery sticks, chopped
1 x (7 1/2 oz/210 g) can peeled, chopped tomatoes
2 tbsps chopped fresh mint or 1 tbsp dried mint
a squeeze of lemon
To garnish:
fresh mint
method
1. Chop aubergine into 1 inch (2.5 cm) cubes. Place in a colander over a plate, sprinkle with salt and leave for 30 minutes to draw out the bitter juices. Rinse and pat dry.
2. Heat the oil in a large frying pan, add the celery and fry, stirring, for 3 minutes.
3. Add the tomatoes with their juice, the aubergine and the mint. Season, cover and cook for a bout 20 minutes or until the aubergine is tender.
4. Add the lemon juice and serve hot or cold garnished with fresh mint.
2. Heat the oil in a large frying pan, add the celery and fry, stirring, for 3 minutes.
3. Add the tomatoes with their juice, the aubergine and the mint. Season, cover and cook for a bout 20 minutes or until the aubergine is tender.
4. Add the lemon juice and serve hot or cold garnished with fresh mint.
serving amount
serves 4
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