Roast Eggplant/Aubergine with Walnut Salsa
- 2 large eggplants/aubergines
- 4 tbsp olive oil
- Salt and pepper
- For the Salsa
- 85g chopped walnuts
- 60g chopped pickled walnuts
- 1 tbsp walnut pickling liquor from the jar
- 2 tbsp white wine vinegar
- 1 crushed garlic clove
- ¼ tsp chilli flakes
- 2 tsp oil
- 1 tbsp each of chopped parsley and coriander
- 75g crumbled goats’ cheese
- Seeds from ½ a pomegranate
- Preheat the oven to 230C. Cut the eggplants/aubergines in half lengthways, and score the flesh with a criss-cross pattern. Brush liberally with oil, sprinkle with salt and pepper, and place in a baking tray to roast for 40 mins, flesh side up.
- Make your salsa by mixing together all of the ingredients in a bowl. Spoon the salsa all over the eggplants/aubergines as soon as they come out of the oven, then leave to cool completely. When ready to serve, sprinkle some coriander on top along with pomegranate seeds and goats’ cheese. Delicious!
1 hr
4 serving