Aubergine Slices with Walnut and Garlic Spread
 
Preparation time
Cooking time
Total time
 
This is a lovely seasonal starter than can be prepared in advance and served with cherry tomatoes and a drizzle of olive oil. To turn into a light lunch, add a green salad. I'd suggest adding one garlic clove at a time and taste as you go.
Author:
Recipe type: Starter
Cuisine: Mediterranean
Serves: 4
Ingredients
  • 2 large aubergines
  • 2 tablespoons olive oil
  • 2 to 3 tablespoons of red wine vinegar
Sauce
  • 3-4 garlic cloves, peeled and crushed with a little salt
  • 2 tablespoons olive oil
  • 50 gr walnuts
  • Handful of chopped parsley
Instructions
  1. Wash the aubergines and cut lengthways into 1 cm slices. Salt them lightly and place in a colander for an hour or so to drain off the bitter juices.
  2. Preheat oven to 240C, 475F, Gas Mark 9
  3. Dry the aubergines thoroughly and brush with olive oil on both sides.
  4. Put the aubergines on well-oiled foil in a shallow tray. Cook on the top shelf of the oven for about 20 minutes to brown them, turning after 10 minutes. (Mine took 16 minutes)
  5. Whilst the aubergines are in the oven, make the sauce. Mix the crushed garlic with a tablespoon of olive oil. Chop the walnuts in a processor or pound them in a pestle and mortar.
  6. Combine the garlic, olive oil and walnuts with the parsley in a bowl and add another tablespoon of oil. Mix well and check the seasoning.
  7. Take the aubergines out of the oven, put them in a serving plate, brush with the wine vinegar and spread the delicious sauce on top.
  8. Serve cold
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2016/03/03/diabetic-robin-ellis-tasty-recipes-are-fabulous/