Whether you want a healthy lunch, delicious starter or great side salad option, give this aubergine recipe a go for a twist on your classic salads.
Inspired by Sicilian dishes, this salad has classic ingredients like green olives, almonds, capers and aubergine to give it a great taste and varied texture. The white wine and chopped tomatoes combine to make a flavoursome sauce, while the caster sugar adds a bit of sweetness to counteract the sour.
Try it next time you serve lamb and your guests will be pleasantly surprised.
- 2 large aubergines, cut into small cubes
- 150ml (¼pt) olive oil
- 2 onions, finely sliced
- 3 sticks celery, cut into small dice
- 1 x 400g tin chopped tomatoes
- 130ml (4½fl oz) white wine vinegar
- 2tbsp caster sugar
- 100g (4oz) pitted green olives
- 2tbsp capers
- 75g (3oz) blanched almonds, toasted and chopped
Preheat oven to 200 C, 180 C fan oven, 400 F, gas 6. Toss the cubed aubergine in half of the olive oil. Spread onto two baking trays (don’t pile it up or it will steam) and roast in the oven for 20 minutes until just cooked and tinged brown around the edges. Drain the aubergine on kitchen paper.
Meanwhile, heat remaining olive oil in a large saucepan and cook the onions for 15 minutes until golden. Add the celery and cook for a further 5 minutes. Add the tomatoes, vinegar, caster sugar, olives and capers, stir well and cook for 5 minutes. Add the aubergine and simmer for a further 10 minutes.
Check seasoning, cool, cover, then chill for 24 hours. Sprinkle with the almonds just before serving.