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    Aubergine, salsa verde and ricotta

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    Aubergine, salsa verde and ricotta

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    3 aubergines

    125ml extra virgin olive oil, plus extra for brushing

    2 handfuls flat leaf parsley leaves

    large handful mint leaves

    1 tbsp small capers, rinsed

    2 garlic cloves, crushed

    1 tbsp dijon mustard

    1-1½ tbsp red wine vinegar

    250g ricotta

    1 red chilli, deseeded and finely chopped


    1 Heat a griddle pan until hot. Cut the aubergines lengthways into 0.5cm-thick slices, brush with olive oil on both sides and season. Griddle in batches for 2 minutes on each side, until tender. Transfer to a serving dish as each batch is done.

    2 Meanwhile, finely chop the parsley, mint and capers. Mix in a bowl with the garlic, mustard, vinegar and oil; season and loosen with water to thin to a thick pouring consistency. Top the cooked aubergines with the green sauce, ricotta and chilli.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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