Aubergine Salad
Recipe from 30 Minute Italian by Fran Warde published by Hamlyn Photo by David Loftus
serves 4
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4 tbs olive oil
1 onion chopped
2 cloves garlic, chopped
2 aubergines, chopped into cubes
4 tomatoes, peeled and chopped
4 anchovy fillets, chopped
2 tbs pitted black olives
75g pine nuts, toasted
2 tbs capers, chopped
flat leaf parsley, chopped
sea salt, freshly ground pepper
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dressing
1 tbs white wine vinegar
3 tbs olive oil
juice of 1/2 lemon
1 tsp Dijon mustard
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1. Heat the oil in a wide sauce pan add the onion, garlic and aubergines, sauce for 15 minutes, turning frequently.
2. Make the dressing place all the ingredients in a jar with a lid, season with salt and pepper and shake vigorously.
3. To the cooked aubergine add the tomatoes, anchovies, olives, pine nuts, capers, Â parsley and seasoning mix well, add the dressing and lightly toss and leave to cool and all the flavours will blend, This is good eaten warm or cold.
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