Aubergine tartare with flat-leaf parsley salad
PREPARATION TIME 20 minutes COOKING TIME 30 minutes SERVES 4 to share
YOU WILL NEED
â 2 aubergines, cut into small cubes â 2 tbsp olive oil, plus extra for brushing â 20 thin baguette slices â 2 tbsp mixed fresh herbs (chervil, parsley, tarragon), finely chopped â 1 tsp cornichons, finely chopped â 1 tsp capers, finely chopped â 1 tsp Dijon mustard â freshly squeezed juice of 1 lemon â Tabasco sauce, to taste â parsley oil, to taste â sea salt and black pepper
For the parsley salad â 50g fresh flat-leaf parsley, coarsely torn â 1 tbsp extra virgin olive oil â 3 spring onions thinly sliced â freshly squeezed juice of 1 lemon
DIRECTIONS
â Preheat the oven to 180°C/160°C Fan/ Gas Mark 4 and line a baking sheet with non-stick baking paper.
â Place the aubergine in a single layer on the lined baking sheet, season well with salt and pepper and drizzle with olive oil. Bake in the preheated oven for 20-25 minutes until golden brown.
â Brush the baguette slices with olive oil, season to taste and bake, turning once, for 5-7 minutes until golden. Set aside to cool.
â To make the parsley salad, combine all the ingredients in a bowl, toss lightly to combine and set aside.
â Put the roasted aubergine in a large bowl with the remaining ingredients, stir to combine and season to taste. Pile onto the toasted crostini, top with parsley salad (or serve alongside) and serve.
TOP TIP
A flavour-packed, super-tasty alternative to steak tartare, this works as a side a starter, or as canapés for a crowd. It's also nice piled into a bowl with the bread on the side, for people to help themselves
Slow-cooked lamb shoulder with root veg and homemade mint sauce
YOU WILL NEED
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