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Marinated Squid And Aubergine Salad

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Marinated Squid And Aubergine Salad

This is a really easy way to cook aubergines and it doesn't use litres of olive oil. If you aren't fond of squid, substitute with mussels, or simply leave out altogether and marinate the aubergines and the other vegetables on their own.


  • 1 medium aubergine (about 500 grams)
  • 500 gms baby squid
  • 2-3 courgettes
  • 1 red pepper
  • ½ small red onion
  • 3 tomatoes, skinned, deseeded and chopped
  • ¼ cup sherry vinegar
  • ¼ cup olive oil
  • 1 tbsp freshly chopped marjoram
  • 2 tbsp freshly chopped Italian parsley


  1. Cut the aubergine into quarters lengthways, cut into 1cm slices, cook half at a time in a large bamboo steamer for about 8 minutes or until tender. Cool. Cut squid into 1-2 cm rings, drop into boiling salted water for up to 1 minute, drain and cool.
  2. Use a potato peeler to slice courgettes into ribbons. Deseed and slice red pepper, finely slice onion. Combine prepared tomatoes, sherry vinegar, olive oil, marjoram and parsley, season well with salt and pepper.
  3. Toss the dressing, vegetables and squid together, check the seasoning, cover and marinate in refrigerator for at least 2 hours.

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