Low-FODMAP Barbecued Aubergine and Feta Salad
Low-FODMAP barbecue feasts have been thin on the ground so far this year: it’s either been roasting hot, too hot to be near a fire, or lashing down with freezing rain. Every sunny weekday I get optimistic that barbequing can start in earnest this weekend and every rainy Friday evening I have my hopes dashed. We have an old school charcoal barbecue; whilst not cutting edge, it does the main job of just ‘getting stuff cooked’. I was unprepared for our last unexpected barbecue and fridge was empty of the usual barbecue fare. That left me with a bit of the ubiquitous bendy veg, sausages from the freezer and an aubergine that looked like it was about to ‘turn’. Grilled aubergines gave me the opportunity to also use up the feta I couldn’t remember buying and some of the oregano abundance.
If it is not a barbecue kind of day, grill the aubergine slices in the oven. Also – BBQ, barbecue or barbeque?!
1 tbsp. table salt
1 large aubergine (eggplant)
Sunflower oil for brushing the aubergine (approx. 2 tbsp.)
2 tbsp. extra virgin olive oil
1 tbsp. lemon juice
1 tbsp. finely chopped fresh oregano or 1 tsp. dried oregano
Freshly ground black pepper
100g feta cheese.
Slice the aubergine into 5-8mm rounds. Place in a colander in the sink and sprinkle over the salt, tossing to ensure all the pieces are covered. Place a saucer on top of the aubergine and weigh it down with something heavy (I use a pestle and mortar). Leave for 15 minutes.
Whisk together the olive oil, lemon juice, oregano and black pepper to taste. Thoroughly rinse the salt off the aubergine and dry off with kitchen towel. I do this by laying a tea towel on a work surface, covering half with a double layer of kitchen towels, laying the aubergine over the kitchen towel before covering with another double layer of kitchen towel and finally folding over the other half of the tea towel and pressing down. Gosh, I made that sound complicated! Imagine the tea towel is the bread, the kitchen towel the butter and the aubergine the filling in a sandwich.
When the barbecue coals are hot and ashy, brush both sides of the aubergine slices with sunflower oil and grill them for a couple of minutes on each side until they have started to brown and get grill lines. Remove to a dish, crumble over the feta and pour over the dressing. Carefully turn the salad over a little until everything is a delicious jumble.