Aubergine Salad

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Preparation info
    • Difficulty

      Easy

Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

You can prepare this with aubergine that has been baked whole until it collapses, scraping out the flesh to a colander, rinsing it under running cold water, squeezing it dry, and chopping it by hand, but I prefer the diced aubergine below, which is a little chewier.

Ingredients

Baked Aubergine

  • 2 tablespoons olive oil
  • 2 medium aubergines, about 675 g,

Method

  1. To cook the aubergines, set a rack in the middle level of the oven and preheat to 190°C/gas mark 5. Grease a swiss roll tin or half sheet pan with the olive oil, spread out the diced aubergine on it, and sprinkle with the salt. <