Aubergine Salad with Golden Raisins, Herbs and Pinenuts

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Charred aubergine salad is easy to make, delicious, healthy and full of flavour. In order to fully bring out the natural sweetness of dry gold raisins, soak them in hot water mixed with a tablespoon of lemon juice or white wine vinegar. For an even more filling salad, add some homemade croutons or cooked wholegrains, orzo, lentils or quinoa.

 

	Dressing
50 g Golden raisins (or sultanas) 600 g Aubergines, cut into 1cm rounds Sea salt 2 tbsp Olive oil Freshly milled black pepper 25 g Pinenuts, toasted (or sunflower seeds) 50 g Feta, crumbled 20 Naturally cured black olives, pitted and torn Parsley leaves for garnishing Mint leaves for garnishing	1 Small shallot, peeled and finely chopped 1 tbsp Dijon mustard 1½ tbsp White wine vinegar, plus 1 tbsp for the sultanas 3½ tbsp Extra-virgin olive oil Sea salt and freshly milled blac pepper

1. Put the golden raisins or sultanas in a bowl, pour over 3 tbsp boiling water and 1 tbsp white wine vinegar or lemon juice. Leave to soak for 30 minutes.
2. Cut the aubergines across into 1 cm slices, lay the slices on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the excess moisture, then blot them dry with kitchen paper. Brush them on both sides using 1 tablespoon of the olive oil and season with freshly milled black pepper.
3. Heat a griddle pan over a high heat (alternatively, you can char them on the barbecue). Brush the pan with remaining olive oil, and place it over a high heat. Cook the aubergines in batches for about 2½-3 minutes on each side until golden, charred and completely soft when pressed.
4. Whisk the dressing ingredients together in a bowl, or shake in a clean jar with a lid. Season well. Spoon over most of the dressing into the aubergine bowl and toss a few times. Season well.
5. Arrange the aubergine over a large platter, scatter with the pine nuts, feta, parsley, mint, drained sultanas and olives. Serve with the remaining dressing.

© 2024 | http://angiesrecipes.blogspot.com