Roasted Aubergine Salad

1

June 5, 2014 by Bloke In A Kitchen

This is a wonderfully simple, healthy North African recipe, bursting with flavour.

Image

Ingredients

4 small aubergines – cut into large bite-size pieces
4 red onions – sliced
80g sultanas
6 tablespoons of extra virgin olive oil
Sea salt and black pepper to season

200g bulgar wheat or cous cous

1 shallot – finely chopped
½ red chilli – seeded and finely chopped
2 tablespoons of finely chopped fresh mint leaves
3 tablespoons of balsamic vinegar
Pinch of sugar
50g pinenuts – lightly roasted

Method

Heat the oven to 200c / 180c fan / Gas mark 6.

Place the aubergines, red onions and sultanas in a roasting tin (you may need two tins for this). Drizzle with 4 tablespoons of the olive oil, and season well with sea salt and black pepper. Mix well to ensure all the ingredients are coated with the oil. Roast for 30–45 minutes until the aubergines and onion are tender.

Meanwhile, pour 200ml of boiling water over the bulgar wheat / cous cous, and leave for 10 minutes to be absorbed. Then fluff up with a fork.

In a bowl, mix the shallot, chilli, mint, balsamic vinegar and the remaining 2 tablespoons of olive oil. Season with a little sea salt and black pepper, add a little sugar, mix well, and give it a taste to make sure the flavours are balanced.

Arrange the aubergines and red onions over the bulgar wheat / cous cous. Pour over the dressing, and sprinke with the pinenuts.

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