PREP TIME: 60mins COOKING TIME: 15mins

A simple salad of baked aubergines with coriander seeds and fresh oregano and rocket leaves with a simple dressing of lemons and olive oil.

Make these late summer and early Autumn when the aubergines are at their prime.

Select aubergines that are shiny and firm when touched.

Salting your aubergine: see kitchen note below.

Getting Ahead: The aubergines can be made ahead but assembling the salad should be left just before serving.

Seasonal Swaps: Replace oregano for marjoram or thyme leaves.

 

 

SERVING SUGGESTION

We had these along with a Tomato & Goats Cheese Tart that I will post soon.

WHAT YOU WILL NEED

a large baking sheet

INGREDIENTS
  • 4 large aubergines
  • sea salt & pepper
  • 4 tablespoons olive oil
  • 3 tablespoons fresh oregano leaves.
  • 1 tablespoon coriander seeds, roughly ground
  • 3 garlic cloves, minced
  • 3 handfuls of rocket leaves, washed & dried
  • juice of 2 lemons
  • extra virgin olive oil
METHOD
  1. Cut the stalks & base from the aubergines. Slice into thick discs, about 1,5cm. Place the discs in a large colander and sprinkle with salt. Leave for an hour.
  2. Preheat the oven to 200c.
  3. Wipe the salt and the bitter juices and pat the aubergines dry with some kitchen towel. Line a large baking tray with baking paper or foil.
  4. Mix the olive oil with the garlic, coriander seeds and herbs.
  5. Place the aubergine slices close together on the tray. Brush or drizzle with the olive oil mixture and season generously with sea salt and pepper.
  6. Bake in the preheated oven for 15-20minutes, turning the slices over when lightly browned.
  7. Place the rocket on a large platter, tear the baked aubergines slices in half and place over the rocket. Drizzle with the lemon juice and some extra virgin olive oil.
KITCHEN NOTES

Salting your aubergine: To salt or not to salt, traditionally sliced aubergines were salted to extract their bitterness and also to help prevent them for absorbing too much oil. Modern day cultivars of aubergines are less bitter (if any) but I still prefer to salt my slices as it adds to the overall flavour of the aubergines as the salt draws into the flesh but you can easily ad a pinch of salt to your slices after frying. Up to you, feel free to skip the salting step!

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PREP TIME: 60mins COOKING TIME: 15mins

A simple salad of baked aubergines with coriander seeds and fresh oregano and rocket leaves with a simple dressing of lemons and olive oil.

Make these late summer and early Autumn when the aubergines are at their prime.

Select aubergines that are shiny and firm when touched.

Salting your aubergine: see kitchen note below.

Getting Ahead: The aubergines can be made ahead but assembling the salad should be left just before serving.

Seasonal Swaps: Replace oregano for marjoram or thyme leaves.

 

 

SERVING SUGGESTION

We had these along with a Tomato & Goats Cheese Tart that I will post soon.

WHAT YOU WILL NEED

a large baking sheet

INGREDIENTS

  • 4 large aubergines
  • sea salt & pepper
  • 4 tablespoons olive oil
  • 3 tablespoons fresh oregano leaves.
  • 1 tablespoon coriander seeds, roughly ground
  • 3 garlic cloves, minced
  • 3 handfuls of rocket leaves, washed & dried
  • juice of 2 lemons
  • extra virgin olive oil

METHOD

  1. Cut the stalks & base from the aubergines. Slice into thick discs, about 1,5cm. Place the discs in a large colander and sprinkle with salt. Leave for an hour.
  2. Preheat the oven to 200c.
  3. Wipe the salt and the bitter juices and pat the aubergines dry with some kitchen towel. Line a large baking tray with baking paper or foil.
  4. Mix the olive oil with the garlic, coriander seeds and herbs.
  5. Place the aubergine slices close together on the tray. Brush or drizzle with the olive oil mixture and season generously with sea salt and pepper.
  6. Bake in the preheated oven for 15-20minutes, turning the slices over when lightly browned.
  7. Place the rocket on a large platter, tear the baked aubergines slices in half and place over the rocket. Drizzle with the lemon juice and some extra virgin olive oil.

KITCHEN NOTES

Salting your aubergine: To salt or not to salt, traditionally sliced aubergines were salted to extract their bitterness and also to help prevent them for absorbing too much oil. Modern day cultivars of aubergines are less bitter (if any) but I still prefer to salt my slices as it adds to the overall flavour of the aubergines as the salt draws into the flesh but you can easily ad a pinch of salt to your slices after frying. Up to you, feel free to skip the salting step!

Print Friendly, PDF & Email