Ricotta and baked aubergine salad

We are inundated with aubergines at the moment and so I’m looking for any new recipe to try. This one by Nigella Lawson is essentially a vegetable side dish, so we ‘gussied it up’ with toasted almonds, ricotta cheese and baby spinach leaves to make it a vegetarian main meal. It was excellent. The one thing I would do differently? Nigella includes raw grated garlic in the dressing: too strong for us! Next time, I will add a couple of whole unpeeled garlic cloves to the roasting aubergines. Once cooked, I will squeeze the lovely sweet garlic out of the skin and add it to the dressing. Enjoy! aubergine 19-8-15plateful 19-8-15
Serves 2 as a main meal
2 medium-sized aubergines
2 cloves of garlic, unpeeled
3 tbsp olive oil
2 tsp dried oregano
1 small red onion, cut into half-moon slices
3 tbsp red wine vinegar [or sherry vinegar for added sweetness]
1 tsp sea salt
4 tbsp extra virgin olive oil
1½ tbsp cold water
handful of fresh oregano leaves

Preheat the oven to 250°C/Gas 9. Slice the aubergines in half, lengthwise, into thin slices. Cut off the stalk [Nigella’s version leaves the stalks attached]. oregano, dried 19-8-15In a shallow roasting tin, pour 3 tbsp olive oil [the ordinary stuff, no need for extra virgin here] and add the dried oregano. Add the aubergines and coat all over with oil. Add two whole unpeeled garlic cloves. Put into a hot oven for 15-20 minutes, they are done when tender and turning golden brown. ready to go into oven 19-8-15red onions, sliced 19-8-15Meanwhile, put the red onion slices in a bowl and cover with the red wine vinegar and salt. mixing the dressing 19-8-15Remove the cooked aubergines into a deep dish. just out of the oven 19-8-15Squeeze the cooked garlic flesh out of its skin, and add to the red onion. Now whisk 4 tbsp extra virgin olive oil into the dressing, finally whisk in the cold water. Pour this over the warm aubergines, and set aside at room temperature so the vegetables soak up the dressing. dressing on the aubergines 19-8-15To serve, place a bed of baby spinach leaves on the plate and top with the aubergine mixture. Arrange ricotta cheese on top [or alternatively, you could crumble feta], and top with toasted whole almonds. oregano, fresh 19-8-155 to remember
inundados con – indundated with
el queso ricotta – the ricotta cheese
las hojas de espinaca – the baby spinach leavers
el orégano seco – the dried oregano
alternativamente – alternatively

Nigellissima - book cover 9-4-14

 

Recipe adapted from Nigellissima by Nigella Lawson

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