Grilled aubergine with red butterhead and salsa verde
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 3 large auberginessliced into 4 lengthways
- olive oil
- 1/2 butterhead lettuce
Salsa verde
- 1/2 clove garlicchopped
- 2 cornichons
- 1 tbsp capers
- 2 anchovies
- flat-leaf parsley
- chopped to make 1 tbsp dill
- chopped to make 1 tbsp tarragon
- 1/2 lemonzested and juiced
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
Nutrition: per serving
- kcal178low
- fat11.2g
- saturates1.7g
- carbs9.1g
- sugars8.1g
- fibre10.5g
- protein4.9g
- salt0.8g
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.
