Aubergine Salad with Salsa Verde

Preparation Time 20 minutes
Cooking Time 20 minutes
Standing/Marinating 0 minutes
Serves 4 portions
aubergine with salsa verde
Aubergine Salsa Verde
3 large aubergine, sliced into 4, length ways 1/2 cup fresh Italian parsley, chopped
olive oil 1/4 cup fresh basil, torn
1/2 butter or cos lettuce 20g Tbsp capers, drained
8 anchovy fillets
2 Tbsp red onion, finely chopped
2 cloves garlic, minced
1 Tbsp lemon juice
1 Tbsp red wine vinegar
1/2 cup quality olive oil
salt and cracked black pepper

Method:

Salsa Verde:

  1. Place the parsley, basil, capers, anchovies, red onion and garlic into a blender and combine. Add the vinegar and blitz.
  2. Stir in the lemon juice and olive oil. (Stir lightly so that the citrus juice and oil do not emulsify).
  3. Add black pepper and salt to taste.
  4. Chill until ready to serve. Can keep in the fridge for a week.

Aubergine:

  1. Heat a griddle pan over a high heat. Brush the aubergine slices with oil and season well.
  2. Cook the aubergines in batches for 4-5 minutes until really charred and softened.
  3. Keep warm in a low oven while you griddle the rest.
  4. Put 3 or 4 butter lettuce leaves on each plate, top with some chargrilled aubergine and drizzle with the dressing.