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    Grilled aubergine with saffron mayo

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    Grilled aubergine with saffron mayo

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 6

    Ingredients

    3 medium essential Waitrose aubergines
    100ml extra virgin olive oil, plus extra to serve
    2 tbsp sea salt
    ½ x 0.4g pack saffron threads
    50g mayonnaise
    1 small garlic clove, crushed
    ½ tbsp lemon juice
    1 small red onion, finely sliced into rings
    small handful basil leaves
    2 tbsp toasted pine nuts

    Method

    1. Preheat a barbecue (or griddle pan) until smoking hot. Meanwhile, slice the aubergines into 2cm-thick rings and put in a large bowl. Pour over the oil, sprinkle with the salt and plenty of freshly ground black pepper, and mix well.

    2. In a small bowl, cover the saffron with 2 tsp just-boiled water, then pour it over the mayonnaise. Add the garlic and lemon juice, and mix to combine. Put the onion in a bowl of iced water to crisp up.

    3. Cook the aubergine on the barbecue or griddle until well-browned and soft all the way through (about 5-7 minutes each side). Set aside until ready to serve.

    4. Arrange the grilled aubergine on a serving plate. Blob with saffron mayonnaise and top with the drained red onion, basil and pine nuts. Drizzle with a splash of olive oil and serve.

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    This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue

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