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Grilled aubergine with saffron mayo
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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
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
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.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2017.