Aubergine, Lemon and Caper Salad

Name: Aubergine, Lemon and Caper Salad
Yield: Serves Four
Cuisine: Italian
Ingredients: 1 large aubergine (eggplant), weighing about 675g/1½ lb; grated rind and juice of 1 lemon; 60 ml/4 tbsp olive oil; salt and ground black pepper; 30 ml/2 tbsp chopped fresh flat leaf parsley; 12 pitted green olives; 30 ml/2 tbsp pickled capers, rinsed

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Lemon subtly underscores the flavour of meltingly soft aubergine in this classic Sicilian dish. It is delicious served as an accompaniment to a platter of cold meats, with pasta or simply on its own with some good crusty bread.

Ingredients

1 large aubergine (eggplant), weighing about 675g/1½ lb
60 ml/4 tbsp olive oil

Europe
Italy
Vegan
Sicily
Mediterranean
Gluten-free

Method

Cut the aubergine into 2.5cm/1in cubes. Heat the olive oil in a large, heavy frying pan. Add the aubergine cubes and cook over a medium heat for about 10 minutes, tossing frequently, until golden and softened. You may need to do this in two batches. Remove with a slotted spoon, drain on kitchen paper and sprinkle with a little salt.