Grilled aubergine salad
- September 2018
- Serves 6
- Hands-on time 30 min, plus draining and marinating
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.
- Vegetarian recipes
- 8.7g (1.7g saturated)
- 2.5g (2.1g sugars)
Salting aubergines was originally done to remove their bitterness. Nowadays, cultivated aubergines aren’t as bitter so this is usually unnecessary. It’s helpful to salt the aubergines in this recipe, though, to draw out excess moisture before cooking. Omit the step if you don’t have time.
Make up to the end of step 3 up to 6 hours ahead, then cover and keep in the fridge. Complete the recipe to serve.
Ricotta salata is a type of firm, salted ricotta. It’s available from Italian delicatessens and from Ocado and natoora.co.uk. If you can’t find it, use a young pecorino instead.
Graffiti aubergines have a distinctive purple and white striped skin. Find them at greengrocers or at Abel and Cole, or use regular aubergines instead.
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