Aubergine Salad with Pinenuts and Coriander
Lovely to serve with grilled lamb patties, grilled fish or baked chicken legs.
- 2 medium aubergines
- 1 clove garlic, crushed to a paste with a little salt
- juice of half a lemon or 1 tablespoon wine vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pine nuts
- 2 spring onions, sliced
- 1 tablespoon currants soaked in 2 tablespoons hot water for 5 minutes then drained
- bunch coriander leaves
- salt and pepper
Set oven fan-grill or grill to 200C. Place the aubergines on a baking dish, prick 3 times with a fork, and put in the top third of the oven. Grill until the skin on the top has blackened, then turn and grill the bottom. Turn twice more, until the skin is blackened on all sides and the aubergines very soft when pressed. The whole process will take 15- 20 minutes.
Take the soft aubergines out of the oven, leave until cool enough to handle and peel away the skin. Cut the flesh into small dice. Put in a large bowl. Add the crushed garlic, lemon juice and extra virgin olive oil. Stir and set aside while you prepare the added ingredients.
Fry the pine nuts for a couple of minutes in a little olive oil, stirring all the time, until they are golden. Lift out and add to the aubergine. Add the sliced spring onions, soaked currants and coriander leaves. Check seasoning, adding pepper and more salt as needed.
Suggested Wines to Go With Today's Recipe
Fairhall Downs Pinot
Joseph Drouhin Laforet