Roasted aubergine and onion salad

Name: Roasted aubergine and onion salad
Ingredients: 2 aubergines (700g), cut into 2½cm rounds; 2 onions (280g), cut into 1cm thick rounds; 140ml olive oil; 1 garlic clove, crushed; 1 tbsp red wine vinegar; 10g soft herbs (basil, parsley, or mint); Fine sea salt and black pepper

ottolenghi.co.uk

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Author : Ottolenghi

Ingredients

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2 aubergines (700 grams), cut into 2½cm rounds2 onions (280 grams), cut into 1cm thick rounds140 milliliters olive oil1 garlic clove, crushed1 tbsp red wine vinegar10 grams soft herbs (basil, parsley, or mint)Fine sea salt and black pepper

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Instructions

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Step 1

Preheat the oven to 240°C.

Step 2

Arrange the aubergines and onions on a parchment-lined tray, drizzle with the oil, and season well with salt and pepper. Roast for 30 minutes, until golden and tender.

Step 3

While they cook, whisk garlic and vinegar in a bowl. When the vegetables are cool enough to handle, separate the onion rings and add them to the vinegar mixture.

Step 4

Cut the aubergine into rough 3cm pieces and fold everything together gently. Let it marinate for at least 30 minutes - this is when the flavours really develop – then stir in the herbs just before using.