Aubergine Salad
Free after Ottolenghi recipe and using my quick lemon paste. It's an excellent way to use aubergine and though it is served at room temperature, it is also really good cold after a day in the fridge.
Method
- 1
Heat your oven to 200 degrees and prepare a baking tray with baking paper
- 2
Prepare the aubergine slices and mix with p[epper and olive oil. Divide in one layer on the baking tray and roast for 45 minutes. Turning once half way through.
- 3
Mix the lemon paste, oliveoil and freshly chopped herbs in a mixing bowl.Add about half the pistacios. Once cooled a little bit add the aubergine slices and mix well. Keep the aubergine slices whole, but make sure they are coated well. Leave to marinade for 30 minutes at least. Add a bit of freshly sqqezed lemon to taste.
- 4
Once ready transfer to a serving dish and add additional chopped pistacios on top.
Good to know
I often serve this for lunch with lamb or even with my recipe for chicken with lemon and dates instead of potatoes or rice. It is really a good way to serve aubergine and as almost meaty it also works very well with a vegetarian meal.
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