This weekend was a true test for my will power & determination! I mean I was a good girl up until Saturday night… followed the breakfast & lunch requirements. And then dinner was at the Khan residence. You see it is almost a crime to be on a diet or a fast when you are eating at the Khans’! My dear husband who usually fasts Mondays, conveniently forgets what day of the week it is if we’re over on a Monday! But still I was very proud of myself. I ate my salad & chick peas, & then just one teeny, tiny helping (okay… not that tiny!) of their famous Khichda / Haleem (a wheat, barley, lentil & meat dish)… delish!! It’s a weakness… I can’t resist it, ever! And it’s something that I am going to attempt to make one of these days.
Anyway to make up for the little cheat over the weekend, I decided to start the week on a healthy note with this Roasted Aubergine & Tomato Salad. It is my spin on a dish Ma makes which is winner every time she serves it up!
- 3-4 Baby Aubergines / 1 long Aubergine (sliced into very thin rounds & dunked in cold salt water)
- 2-3 Tomatoes (quartered)
- 1/2 Onion (sliced finely)
- 4-6 cloves Garlic (each clove sliced length-wise into 2)
- a handful Coriander Leaves (finely chopped)
- 1 teaspoon Ginger Garlic
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Sugar
- 2 teaspoons Olive Oil
- Chilli Flakes
- 1/2 cup Low Fat Yogurt (beaten well)
- 1 tablespoon Mustard
- 1 tablespoon Low Fat Cheese Spread
- a handful Mint Leaves (finely chopped)
- a small piece Celery (finely chopped)
- A drop or 2 Honey
- Place thinly sliced aubergines in a bowl & toss in 1/2 teaspoon olive oil & the ginger garlic paste. Mix well & keep aside.
- Grease a baking tray with 1/2 teaspoon olive oil & arrange the quartered tomatoes on half the tray.
- Place 1/2 clove garlic on each tomato.
- Arrange the aubergine & onion slices in the remaining space on the tray.
- Make sure the vegetables are all laid out in one layer.
- Sprinkle the chilli flakes, salt, pepper, cumin powder & sugar over the vegetables.
- Top it with the coriander leaves & drizzle the remaining olive oil over it.
- Bake in the oven at 200C for an hour.
- Meanwhile, whisk together all the ingredients for the dressing & keep aside in the ‘fridge.
Putting It Together
- Arrange the roasted tomatoes in a single layer on a serving plate.
- Make a layer of aubergines over it.
- Top with the onions, bits of garlic & coriander scraped out from the baking tray.
- Pour the dressing over the roasted veggies.
You could serve the salad at room temperature or cold
This recipe serves 1 person on a diet who is making up for the indulgence over the weekend!
When Ma makes her Aubergine Platter, she makes a gravy with finely chopped tomatoes & onions, seasoned with cumin powder, turmeric powder, salt & chilli powder. She then deep fries the aubergine slices & layers them over the gravy & covers the dish with beaten yogurt, garnished with green coriander, cumin & chilli powder. It makes for a fresh & delicious side dish.
I tried to make it healthier by roasting the aubergines & tomatoes. The coriander leaves, onions, garlic & aubergines crisped beautifully in the oven, in contrast with the soft, sweet, juicy chunks of tomatoes. The mint & honey yogurt balanced out the spicy veggies.
*Jazz up the Leftovers
This recipe will make more dressing than you will need, but that’s fine. Refrigerate it for later & you can use it as a:
- Marinade for poultry or meat
- Healthy Spread for a sandwich
- Topping for Grilled Mushrooms or Roast Potatoes
- Dip with Cucumbers & Carrots (if you feel healthy) or Chips, Crackers (if you’re not!)
- Mix-in with Rice for a quick, light summer meal