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Vegan Turkish Warm Aubergine, Courgette and Peppers Salad Recipe

Mediterranean cuisine is renowned for it's abundance in vegetables and olive oil. This vegan, gluten free Turkish inspired warm aubergine, courgette and peppers salad is a great example. A bit like a sautée salad if you wish, this recipe takes minutes to make and is guaranteed to become a family favourite. Great as a light lunch or dinner, or served with a veggie burger at home or at a barbecue. Try adding some pre-cooked chickpeas or white beans for a more substantial dinner.

Posted by: Rhona
On:

Cuisine

Other

Time

15 - 30 mins

Skill Level

Newbie

Serves

4

Courses etc.

Barbecue
Lunch Box
Main Courses
Recipes for kids
Side dishes

You will need

IngredientAdd
1 large or 2 small aubergines More products
1 large or 2 small courgettes More products
1 yellow bell pepper More products
1 red bell pepper More products
4 tomatoes

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1/4 cup or 60ml good quality olive oil More products
1 red onion More products
4 cloves garlic, crushed More products
1/2 tsp crushed chillies, optional More products
a splash of dry white wine, optional More products
about 100g baby spinach OR More products
about 100g rocket

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large bunch fresh flat leaf parsley, chopped More products
black olives OR

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Kalamata olives

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 		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Rinse and cube the aubergine, courgette, peppers and tomatoes, and slice the onion lengthwise.
  • Aubergines tend to give out lots of liquid, plus they take longer to cook, so to spead up cooking, salt the aubergine cubes and place them in a strainer to drain for 5 minutes. Then steam them for a couple of minutes.
  • Alternatively, you can also simply cook the aubergine on it's own for a little longer before adding the other vegetables.
  • Put half (2 Tbsp) the olive oil in a large sauce pan. We will add extra oil as and if required.
  • Start with the onion slices and the aubergine cubes. Sauté for a couple of minutes over high heat, longer if you did not pre-steam the aubergines.
  • Add the courgette, bell pepper, tomato cubes and the crushed chilli and cook for another 3 minutes.
  • Add the white wine if using, allow to evaporate, then take the pan off the heat.
  • Stir the sautéed salad into the spinach or rocket, top with a few black or Kalamata olives and serve.

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