Potato Salad with Fried Aubergine
Warm potatoes on a bed of lettuce, with crisp fried aubergine slices.
Serving 2
10 smallish new potatoes
1 clove garlic, crushed
Extra Virgin Olive Oil
Red Wine Vinegar
3 inches cucumber, peeled and chopped
1 medium sized aubergine, sliced in rounds, approx 6-8 mm
16 cherry tomatoes, halved
salt & pepper
1 small onion, thinly sliced
2 tbls chopped fresh parsley
6 large leaves cos lettuce, shredded
1-2 tbls light olive oil
Boil the potatoes. Drain, and place in a bowl with the virgin olive oil, vinegar, garlic, onion, parsley, salt and pepper.
Meanwhile, fry the aubergine slices in light olive oil til well browned. Pat off excess oil with ktichen paper.
Arrange mounds of lettuce, cucumber and tomato on plates. Spoon some potato salad and dressing over. Add the aubergine slices.
The potatoes can be any temperature (still warm is good). But the aubergine is best piping hot.
Good with a few glasses of red