Sicilian baby aubergine salad recipe

Sicilian baby aubergine salad recipe

This is quick to prepare and can be served with meat, fish or a dairy meal. It is a tasty salad for a buffet table and does not spoil with time.

You can use regular-sized aubergines/eggplants if you cannot find the baby variety; just slice thickly and cut in half.

Ingredients

  • 12 baby aubergines/eggplants, halved lengthways
  • 200 ml extra virgin olive oil
  • 25 g pine nuts
  • 1 lemon, juice only
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp granulated sugar
  • 2 tbsp raisins
  • 1 pinch salt and freshly ground black pepper
  • 1 large bunch of fresh basil, to garnish
  • 12 baby aubergines/eggplants, halved lengthways
  • 7 fl oz extra virgin olive oil
  • 0.9 oz pine nuts
  • 1 lemon, juice only
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp granulated sugar
  • 2 tbsp raisins
  • 1 pinch salt and freshly ground black pepper
  • 1 large bunch of fresh basil, to garnish
  • 12 baby aubergines/eggplants, halved lengthways
  • 0.8 cup extra virgin olive oil
  • 0.9 oz pine nuts
  • 1 lemon, juice only
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp granulated sugar
  • 2 tbsp raisins
  • 1 pinch salt and freshly ground black pepper
  • 1 large bunch of fresh basil, to garnish

Details

  • Cuisine: Sicilian
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Pre-heat the grill/broiler to its highest setting.
  2. Brush the cut side of the aubergines with a little of the oil and place under the grill, oiled side up.
  3. Grill for approximately 10-15 minutes until slightly blackened, turning over half way through cooking and checking frequently.
  4. Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
  5. To toast the pine nuts, place on an oven tray in the pre-heated oven for about 5 minutes, or until golden. Remove from the tray and set aside.
  6. To make the marinade, put the remaining oil, lemon juice, vinegar, garlic, sugar, toasted pine nuts, raisins and salt and pepper in a jug and mix.
  7. Place the hot aubergines in a dish and pour over the marinade. Leave to cool, turning the aubergines once or twice before serving.
  8. To serve the stylish way: garnish with sprigs of basil.

Recipe taken from The Gourmet Jewish Cookbook, by Denise Phillips.

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