Warm Aubergine and Pepper Salad
Golden fried aubergine, sweet peppers and a soy-honey dressing. Delicious warm or cold.
At the end of summer, the markets overflow with aubergines and peppers. This warm salad captures the season on one plate: silky aubergine, sweet peppers and a light, gently Asian-style dressing.
Tips for perfect aubergine
- Salting draws out bitterness and excess moisture.
- Don’t crowd the pan or the aubergine will steam instead of fry.
- Add the oil gradually rather than all at once.
Nutrition
Per serving (≈ 230 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Salt the aubergines
Cut the aubergines into 2 cm cubes, sprinkle with salt and leave for 15 minutes. Pour off the liquid and pat dry; this way they absorb less oil and lose any bitterness.
Fry
Heat half the oil in a wide pan and fry the aubergines for 8–10 minutes until golden on all sides. Transfer to a plate.
Peppers and onion
In the remaining oil, stir-fry the sliced peppers and onion over high heat for 4–5 minutes until softened but still crisp.
Dress
Whisk the soy sauce, vinegar, honey and crushed garlic. Combine the aubergines, peppers, onion and chopped tomatoes, pour over the dressing, scatter with coriander and serve warm.
Cook’s tips
- 1A drop of sesame oil boosts the Asian notes.
- 2Add fresh chilli if you like heat.
- 3Keeps in the fridge for up to two days.
- 4To achieve a better texture, press the salted aubergine cubes between paper towels for 15 minutes before frying to remove excess moisture. This ensures they brown quickly rather than steaming in the pan.
Serving & storage: Serve this dish at room temperature alongside grilled halloumi or roast chicken. Store leftovers in an airtight container in the refrigerator for up to 48 hours and bring back to room temperature before eating to ensure the dressing flavors are balanced.
What to serve it with
On its own it makes a light supper; with rice or warm flatbread it becomes a satisfying meal. It is also great alongside kebabs or roast chicken.
The takeaway
Simple vegetables, proper frying and a balanced dressing make one of the tastiest salads of the season. It even holds up well when made a day ahead.
