Grilled aubergine salad
- Portion size: Serves 6
- Hands-on time 30 min, plus draining and marinating
- Difficulty: easy
It doesn’t get much easier than Angela Hartnett’s grilled aubergine salad, served with shavings of ricotta salata, fresh basil leaves and red chilli.
Planning an al fresco feast? Check out more summer starter recipe ideas.
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Ingredients
- 2 graffiti aubergines (see Know-how)
- Olive oil for frying
- ½ tsp finely chopped fresh red chilli
- 3 garlic cloves, finely sliced
- 50g ricotta salata (see Know-how)
- Fresh basil leaves to serve
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Method
- Wash the aubergines, then pat dry and slice lengthways into 5mm slices. Put in a colander and sprinkle with sea salt (see Angela’s tip). Leave to drain for 10-15 minutes.
- Heat a large, heavy-based griddle or frying pan with a little olive oil, then cook the aubergine slices on both sides until golden and crisp (you may need to do this in batches). Return all the aubergines to the pan, add a generous drizzle of olive oil, the chopped chilli and sliced garlic, then fry gently for 2 minutes until softened, stirring occasionally.
- Spoon the aubergines onto a large plate or platter and drizzle over the chilli and garlic oil from the pan. Leave to marinate for 30 minutes before serving (see Make Ahead).
- When ready to serve, grate over the ricotta salata and sprinkle with a few fresh basil leaves.
Nutrition
- 100kcals Calories
- 8.7g (1.7g saturated) Fat
- 1.8g Protein
- 2.5g (2.1g sugars) Carbs
- 2.7g Fibre
- trace Salt
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