Aubergine tartare with flat-leaf parsley salad
PREPARATION TIME 20 minutes COOKING TIME 30 minutes SERVES 4 to share
YOU WILL NEED
✔ 2 aubergines, cut into small cubes ✔ 2 tbsp olive oil, plus extra for brushing ✔ 20 thin baguette slices ✔ 2 tbsp mixed fresh herbs (chervil, parsley, tarragon), finely chopped ✔ 1 tsp cornichons, finely chopped ✔ 1 tsp capers, finely chopped ✔ 1 tsp Dijon mustard ✔ freshly squeezed juice of 1 lemon ✔ Tabasco sauce, to taste ✔ parsley oil, to taste ✔ sea salt and black pepper
For the parsley salad ✔ 50g fresh flat-leaf parsley, coarsely torn ✔ 1 tbsp extra virgin olive oil ✔ 3 spring onions thinly sliced ✔ freshly squeezed juice of 1 lemon
DIRECTIONS
■ Preheat the oven to 180°C/160°C Fan/ Gas Mark 4 and line a baking sheet with non-stick baking paper.
■ 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.
■ Brush the baguette slices with olive oil, season to taste and bake, turning once, for 5-7 minutes until golden. Set aside to cool.
■ To make the parsley salad, combine all the ingredients in a bowl, toss lightly to combine and set aside.
■ 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
This story is from the April 2023 edition of Your Home.
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This story is from the April 2023 edition of Your Home.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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