Jane Baxter's Aubergine wedge salad with pine nuts and ricotta

Aubergine Salad

Shared here by kind permission of the author and Guardian Newspapers.

  • 2 large aubergines, peeled
  • 2tbs olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tsp paprika
  • salt and black pepper
  • 2 garlic cloves, finely chopped
  • 2 red chillies, deseeded and chopped
  • 5g rocket
  • 100g ricotta cheese
  • 50g pine nuts, toasted
  • Extra-virgin olive oil for drizzling

Preheat the oven to 180C/Gas 4. Cut the aubergines in half to make two smaller cylinders. Cut each cylinder into 8-10 wedges.

Mix together the oil, vinegar, honey and paprika. Toss the aubergine wedges in the marinade and season well. Tip onto a tray lined with baking parchment and put in the preheated oven for about 20 minutes, or until the aubergines are just tender.

Remove them from the oven and sprinkle with the garlic and chilli. Return to the oven for another 5 minutes. Set to one side to cool down.

To serve, toss the aubergines with the rocket. Top with small pieces of ricotta and sprinkle with pine nuts. Drizzle with extra olive oil.

Serve with a good rosé, like Vallone's Brindisi Rosato Vigna Flaminio

Members' Comments (0)

There are no comments for this article.