Grilled aubergine with red butterhead and salsa verde
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 3 large aubergines, sliced into 4 lengthways
- olive oil
- 1/2 butterhead lettuce
Salsa verde
- 1/2 clove garlic, chopped
- 2 cornichons
- 1 tbsp capers
- 2 anchovies
- flat-leaf parsley
- chopped to make 1 tbsp dill
- chopped to make 1 tbsp tarragon
- 1/2 lemon, zested and juiced
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
Method
- STEP 1
Heat a griddle pan over a high heat. Brush the aubergine slices with oil and season well.
- STEP 2
Cook the aubergines in batches for 4-5 minutes until really charred and softened.
- STEP 3
Keep warm in a low oven while you griddle the rest.
- STEP 4
To make the salsa verde blitz the garlic, cornichons, capers and anchovies in a food processor until roughly chopped.
- STEP 5
Add the remaining ingredients with 3 tbsp of olive oil, 1-2 tbsp of water and some seasoning, and pulse a few times to roughly chop the herbs.
- STEP 6
Put 3 or 4 butterhead leaves on each plate, top with some chargrilled aubergine and drizzle with the dressing.
