Recipe courtesy of Psychologies Magazine and is taken from the book : Salad Feasts: How to assemble the perfect meal
The method for this salad is so simple, you can’t go wrong. It pays to take the time to really brown the aubergines, allowing them to pick up a nice colour and go silky soft in the centre.
Ingredients (Serves 4):
- 2 firm aubergines (500g)
- 90ml olive oil
- 1red onion
- 2 garlic cloves
- 2 tbsp capers, drained
- 400g tin chopped tomatoes
- 30g sultanas
- 1 ½ tbsp red wine vinegar
- 50g pitted olives (any colour, drained weight)
- 50g wild rocket
- Small bunch (20g) flat-leaf parsley
- Small bunch (15g) basil
- 1/3 lemon
- 4 slices sourdough bread (300g)
- Heat a large frying over a high heat while you cut the aubergines into large chunks (roughly 2.5cm). Add most of the oil to the pan along with the aubergine chucks and cook for 5-6 minutes until golden and beginning to darken on all sides.
- Meanwhile, peel and halve the onion then slice into thin half-moons. Peel the garlic and slice into thin slivers. Add the remaining oil to the aubergine pan and reduce the heat to low, then fry the onion for 3 minutes until beginning to soften. Add the garlic and cook for a further 2 minutes, taking care not to burn the garlic.
- Add the capers to the pan along with the tomatoes, sultanas, vinegar, olives and a few splashes of water. Increase the heat to high, pop on a lid and cook for 7-10 minutes or until the aubergine is soft in the centre (keep an eye on the pan and add a few more splashes of water if it’s looking too dry). Remove from the heat and allow to cool to room temperature. Keep in the fridge if you’re making a day or two ahead.
- When you’re ready to serve, wash the rocket in a basin of cold water to freshen the leaves, pat dry and place in a large mixing bowl. Tear in the herbs, discarding the stalks, squeeze over the lemon and gently toss. Toast the bread, then divide between four plates or a large serving board, as pictured. Smear over the aubergines then top with the lemony rocket.