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    Aubergine Salad

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    Aubergine Salad

    Serves: 4


    • 1kg aubergines
    • 50ml olive oil
    • 75g finely chopped shallots
    • 25g tomato purée
    • 2 large garlic cloves, crushed
    • Small bunch coriander, chopped
    • 1 ½ teaspoons ground cumin
    • Salt and black pepper
    • Bunch of chives, finely chopped


    1. Pre-heat the oven to 180˚C/gas 4. Prick the aubergines all over with a fork, place on a baking tray, and brush lightly with olive oil. Roast in the oven for 20-30 minutes until soft and collapsed. When cool enough to handle, slice in half lengthways, remove the skin, chop the pulp and drain in a sieve to remove excess liquid.
    2. Heat 50ml olive oil in a large saucepan, sear the shallots, add the tomato purée, and let the mixture brown gently for 10 minutes.
    3. Add the garlic, aubergine pulp, coriander, cumin, and salt and pepper. Cook on a low heat for 15 minutes. Add the chives towards the end of cooking.
    4. Leave to cool, taste and adjust seasoning if necessary. Serve garnished with chives.

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