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.