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Salad of roast shallots and aubergine with freekeh and sumac
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1/2 tsp sweet smoked paprika
7 tbsp extra virgin olive oil
4 small to medium aubergines
6 echalion shallots, halved
400g vine cherry tomatoes
1 garlic clove, crushed
2 tbsp red wine vinegar
1 tsp sumac
50g flat leaf parsley leaves
250g ready-cooked freekeh
1. Preheat the oven to 180˚C, gas mark 4. Line a medium roasting tin with baking parchment. Combine the paprika with 3 tbsp oil. Prick the aubergines all over with a fork or skewer and put in the roasting tray with the shallots. Drizzle with the spiced oil, turning to coat. Cover with foil and roast for 1 hour. Remove the foil, stir and add the cherry tomatoes to the tin. Roast for 20-25 minutes more, until the shallots are well coloured and the tomatoes have split.
2. For the dressing, combine the crushed garlic, vinegar and sumac with the remaining 4 tbsp oil. Finely chop a small handful of the parsley and stir in; season.
3. Heat the freekeh according to pack instructions. Gently fold in the shallots, tomatoes and remaining parsley, along with any juices from the roasting tray. Serve an aubergine per person on the freekeh salad, with the dressing spooned over.
Typical values per serving:
This recipe was first published in September 2017.