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Vegetarian recipes: Roasted aubergine and caper salad

Vegetarian recipes: Roasted aubergine and caper salad

Black Kalamata olives, capers, feta and juicy tomatoes bring a taste of the Mediterranean to this aubergine salad.

Serves 2

1 aubergine
Lemon juice
100g cucumber, cut into small chunks
200g salad leaves (such as rocket, chard, spinach and watercress)
1 tbsp finely chopped red onion
Handful of black olives, ideally Kalamata
6-8 small ripe tomatoes, halved
1 tbsp capers
Handful of parsley leaves, left whole
Extra virgin olive oil
Salt and freshly ground black pepper
100g feta, crumbled


1 Preheat the grill to high. Place the whole aubergine under the grill and cook, turning, until the skin is charred. Set aside to cool for a few minutes

2 Cut the aubergine in half and scoop the flesh into a bowl. Chop into bite-sized chunks and squeeze over a little lemon juice to stop it discolouring.

3 In a large serving bowl, place the cucumber, salad leaves, onion, olives, tomatoes, capers and parsley. Drizzle over a little olive oil, season well and toss to coat. Scatter with feta, add the aubergine, and gently toss again.

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Roasted aubergine and caper salad from The Islands Of Greece by Rebecca Seal (Hardie Grant, £25). Photography by Steven Joyce.





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