Salads Recipes - Aubergine Salad Recipe

Ingredients

Serve 4

• 4 tablespoons olive oil

• 1 onion, chopped

• 2 garlic cloves, chopped

• 2 aubergines, cubed

• 75 g/3 oz pine nuts

• 4 tomatoes, skinned and roughly chopped

• 4 anchovy fillets, chopped

• 2 tablespoons black olives, pitted

• 2 tablespoons chopped capers

• handful of flat leaf parsley, chopped

• salt and pepper

Dressing:

• 1 tablespoon white wine vinegar

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 teaspoon Dijon mustard

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Method:

1. Heat the olive oil in a saucepan, add the onion, garlic and aubergines, and sauté for 15 minutes.

2. Meanwhile, make the dressing. Whisk all the ingredients together in a small bowl or place them in a screw-top jar and shake well to combine. Season to taste with salt and pepper and set aside.

3. Toast the pine nuts in a dry frying pan over moderate heat until golden, stirring constantly.

4. Add the tomatoes, anchovies, olives, pine nuts, capers and parsley to the aubergine mixture and season to taste with salt and pepper.

5. Pour in the salad dressing, mix well, then allow the salad to cool before serving.