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.
This is a very simple salad/side to prepare, just before you have your meal.
- 300 g fresh spinach leaves
- 1 medium aubergine
- 1 ripe tomato
- ¼ of a small red onion
- 2 cloves of garlic
- ½ inch ginger
- 1 green chilli (optional)
- A handful of walnuts
- cubes of Gouda cheese (or any that you have)
- 1 tbspn fresh, creamy, low-fat yogurt
- Extra virgin olive oil
– 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.