Recipe

Spicy Aubergine Salad

A wonderfully citrus and aubergine salad with oodles of extra virgin olive oil and a touch chilli spice. Simply delicious with cold meats or enjoyed on its own with thick doorstep slices of freshly baked bread.

6
30 minutes
20 - 30 minutes
200°C

Ingredients

  • 900g aubergines
    - stalk removed and cut into finger sized pieces
  • 3 cloves of garlic
    - crushed
  • 2 tsp paprika powder
  • 1 tsp cumin powder
  • Pinch of sea salt
  • Freshly ground black pepper
  • 200ml extra virgin olive oil
  • Dressing:
  • 1 whole lemon
    - rind and juice
  • 4 tbsp extra virgin olive oil
  • Pinch of crushed chilli flakes

Instructions

  • Prepare aubergines:
  • 01 Clean and remove fibrous end, cut in half and slice into finger sized pieces. Sprinkle lightly with salt and leave to stand for up to 30 minutes.
  • 02 After 30 minutes dry with a paper towel and place in a mixing bowl with the paprika, cumin, garlic and seasonings. Toss well in the dry spices.
  • 03 Add olive oil and toss again.
  • 04 Place on a baking tray and bake in a hot oven, 200ºC, for 20-30 minutes. Leave to cool.
  • Prepare dressing:
  • 05 Place all ingredients in a jam jar and with a secure lid shake furiously to combine.
  • To serve:
  • 06 Pile aubergines in an attractive serving dish and pour over dressing. Individual portions can be served with a dollop of whipped cream cheese or sour cream, topped with chives and accompanied by a salad of tomatoes, fresh lemon slices and chopped parsley.

Notes

This recipe can also be turned in to great dip for crudités: follow the recipe to stage 5 and then just tip everything into a food processor, pulse to a puree and serve – yum!

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