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