Roasted aubergine & caper salad

Roasted aubergine & caper salad

By
From
The Islands of Greece
Serves
2 as a main or 4 as a side dish
Photographer
Steven Joyce

This is a twist on a classic Greek salad. The smoky roasted aubergine (eggplant) and sharp capers work perfectly together. If you can get hold of some grey-coloured caper leaves (as in the photo), the salad will be even better. In Greece, even the caper leaves are preserved, rather than just the buds and berries.

Charring the aubergine (eggplant) this way results in an unmistakeable flavour, so if you can sit it directly on a flame, do so. Lining the base of your gas hob with foil (under the ring) will make it easier to clean up afterwards!

Ingredients

Quantity Ingredient
1 aubergine
lemon juice
100g cucumber, chopped into small chunks
200g salad leaves
1 tablespoon finely chopped red onion
handful black olives
6-8 small ripe tomatoes, halved
1 tablespoon capers
handful parsley leaves, left whole
extra-virgin olive oil
salt
freshly ground black pepper
100g feta

Method

  1. Place the whole aubergine directly on a gas ring and cook, turning regularly, for about 15 minutes or until the skin has blackened and blistered and the aubergine is collapsing. Alternatively, place under the grill (broiler) and cook at maximum temperature, turning, until the skin is thoroughly charred all over. Set aside to cool for a few minutes. When cool enough to handle, place on a plate and cut from end to end, but not all the way through to the other side, opening the flesh out like a book. Using a spoon, carefully scoop out the flesh, leaving the blackened, ashy skin behind. Place the flesh in a bowl and squeeze over a little lemon juice, to stop it discolouring. If necessary, chop it into bite-sized pieces.
  2. In a large serving bowl, place the cucumber, salad leaves, onion, olives, tomatoes, capers and parsley. Drizzle over a little olive oil, season with salt and pepper and toss. To serve, crumble over the feta and add the aubergine, then toss once more, very gently.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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