With Cookbook Author Lizzie King
Sharing food with friends outside can make for the very best of times. So having new ideas to bring to the table are always welcome. I first tasted this Middle Eastern-inspired salad when a friend made it and I immediately persuaded her Iraqi mother-in-law to give me the recipe too.
The hassle-free way of charring of the aubergine with no salting or fiddly peeling makes such a difference. It also transforms the aubergine into a juicy, smokey flesh that soaks up the flavours around it. The crunchy pine nuts, fresh tomatoes and herbs make it all sing.
Serves 4-6 as a side
- 2 medium aubergines
- 1 lemon juiced
- 200g cherry tomatoes
- 1 red onion, chopped finely
- handful of flat leaf parsley, chopped
- 1 tbsp olive oil
- 2 tbsp pine nuts
Method
Preheat the oven to 180.
Prick the aubergines a couple of times with a fork (they will explode if you don't, I've blown up many of them in ignorance) and roast in the oven, skin on the rack, for about 45 minutes until very soft to the touch.
Remove from oven and leave to cool slightly before peeling. Chop the flesh, tip into a serving bowl, and squeeze the lemon juice over to prevent the aubergine browning.
Halve the cherry tomatoes and add to the aubergine with the onions, parsley and a spritz of oil, and sea salt.
Cover and leave to macerate for 30 mins to 2 hours, the flavours develop better at room temp so don't refrigerate it.
Keep the pine nuts separately to prevent them going soft - sprinkle over as you serve.
