zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Aubergine salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Aubergine salad

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour

    Serves: 4 as a starter or side

    Ingredients

    2 essential Waitrose Aubergines
    2 celery stalks, sliced
    1 red onion, cut into thin wedges
    50g pine nuts
    50g raisins
    2 tbsp capers
    3 tbsp olive oil
    ½ x 185g tub Real Olive Co Siciliana Olives *
    ¼ x 25g pack flat leaf parsley leaves, chopped
    1 buffalo mozzarella, torn 

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Cut the aubergines in half lengthways and widthways, then cut each quarter into thin wedges. Put in a roasting tin, season with salt and dry-roast for 20 minutes.

    2. Add the celery, onion, pine nuts, raisins and capers to the tin. Stir in the oil and return to the oven. Reduce the temperature to 180˚C, gas mark 4 and cook for 20 minutes. Add the olives and cook for 10 minutes more. Gently stir in the parsley and mozzarella, season then serve, transferring to a serving platter, if liked.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food Italian supplement, August 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary