Auberginesalat med yoghurt og granatepler
English translation for eggplant salad at the bottom of the page👇🏾
I det marokkanske kjøkken serveres salater mer som italienske antipasti i begynnelsen av måltidet sammen med oliven og brød. Vi kan servere opptil fire forskjellige typer salater som kan være laget av friske grønne salater, appelsiner, kokte grønnsaker, syltet eller stuet & most som aubergine og tomatsalaten Zaalouk. Dagens auberginesalaten er ikke akkurat marokkansk, men den er inspirert av marokkanske salaters velbalanserte og litt uventede kontraster.
Ingredienser
- 4 vanlige auberginer eller 12 baby auberginer som jeg pleier å kjøpe i min nærmeste innvandrerbutikk
- 2 fedd hvitløk, hakket
- Litt havsalt
- Litt ekstra virgin olivenolje
- 1 sitron saften
- 2 dl gresk yoghurt eller soyayoghurt
- 1 granateple
- 2 ss persille
Slik gjør du
- Forvarm ovnen til 200°C
- Skal du bruke små auberginer skal de skjæres i to og de store skal skjæres i flere skiver på langs. Legg skivene i et dørslag og dryss godt med salt imellom lagene. La dørslaget stå i kjøkkenvasken i ca. 20 minutter. Saltet vil da trekke ut bitterheten i auberginen. Skyll deretter bort saltet og tørk auberginskivene med kjøkkenpapir. Riss inn kryss med en kniv i snittflatene, og dryss med litt salt og hvitløk. Legg auberginskivene i en ildfast form og hell olivenolje over. Bak i i forvarmet ovn i ca. 20 -30 minutter. Baby auberginene trenger mindre tid. Smak til med sitronsaft og litt pepper og fordel yoghurt i små klatter over auberginene. Dryss over granateplekjerner og persille til slutt.
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Roasted eggplant salad with pomegranate and yogurt, serves 4
In Moroccan cuisine salads are served more as Italian antipasti in the beginning of the meal with olives and bread. We serve up to 4 different kind of salads with can be made of fresh greens, oranges, cooked veggies, pickled or stewed & mashed like the eggplant & tomato salad Zaalouk. This salad is not exactly Moroccan, but it is inspired by the Moroccan salads wellbalanced and unexpected contrasts
2 cloves garlic, minced
Sea salt
Extra virgin olive oil
1 lemon, juice
2 dl Greek yogurt
1 pomegranate, kernels
2 tablespoons parsley Preheat oven to 200° C
Cut the big eggplants in number of slices and the baby eggplants in half, lengthwise. Add the slices in a colander and sprinkle generously with salt between the layers. Let colander stand in the kitchen sink for about 20 minutes. The salt will draw out the bitterness of the eggplant. Then rinse off the salt and dry eggplants with kitchen paper. Riss a cross with a knife in the cut surfaces, and sprinkle with a little salt and garlic. Add eggplants in an ovenproof dish and pour olive oil over. Back in preheated oven for about 20 -30 minutes. The baby eggplants need less time. Season with lemon juice and a little pepper and spread yogurt in small dollops over the eggplants. Sprinkle with pomegranate kernels and parsley to finish.
ingredients
4 regular eggplants or 12 baby aubergines that I tend to buy my nearest immigrant shop2 cloves garlic, minced
Sea salt
Extra virgin olive oil
1 lemon, juice
2 dl Greek yogurt
1 pomegranate, kernels
2 tablespoons parsley Preheat oven to 200° C
Cut the big eggplants in number of slices and the baby eggplants in half, lengthwise. Add the slices in a colander and sprinkle generously with salt between the layers. Let colander stand in the kitchen sink for about 20 minutes. The salt will draw out the bitterness of the eggplant. Then rinse off the salt and dry eggplants with kitchen paper. Riss a cross with a knife in the cut surfaces, and sprinkle with a little salt and garlic. Add eggplants in an ovenproof dish and pour olive oil over. Back in preheated oven for about 20 -30 minutes. The baby eggplants need less time. Season with lemon juice and a little pepper and spread yogurt in small dollops over the eggplants. Sprinkle with pomegranate kernels and parsley to finish.