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.

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!