Spinach + Aubergine Salad

aubergine spinach 3 aubergine spinach 2 aubergine spinach 4 aubergine spinach 5

Spinach is served cooked in Indian households, in whichever part you consider (Southern, Northern, Eastern or Western). It is mixed combined with Dal to give the Dal a light tang, or cooked as a leafy vegetable separately, with loads of garlic. But, I don’t know what it is about raw spinach. I have loved the cooked leaves, as well as the raw ones equally. And let’s agree to agree on this: a raw vegetable is always more nutritious than a cooked one.

aubergine spinach 1 aubergine spinach 6


This is a very simple salad/side to prepare, just before you have your meal.

  1. 300 g fresh spinach leaves
  2. 1 medium aubergine
  3. 1 ripe tomato
  4. ¼ of a small red onion
  5. 2 cloves of garlic
  6. ½ inch ginger
  7. 1 green chilli (optional)
  8. A handful of walnuts
  9. cubes of Gouda cheese (or any that you have)
  10. 1 tbspn fresh, creamy, low-fat yogurt
  11. Extra virgin olive oil
  12. Salt


–          Chop the aubergine into circles, and steep them in water (unsalted)

–          Grease a large frying pan, and place the aubergine pieces on it to roast. Roast them till they become soft and lightly charred

–          Roughly chop the tomatoes, onion, ginger and garlic, and chilli (if using). Add them to a processor, along with yogurt, walnuts, and a tbspn of olive oil. Blitz till everything is combined and becomes a coarse paste. (Add more oil to emulsify, if you desire)

Chop up the spinach and arrange this on a serving platter, add the cheese cubes, adjust seasoning, and serve.


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