Two-Tomato and Spiced Aubergine Salad with Toasted Pine Kernels

Name: Two-Tomato and Spiced Aubergine Salad with Toasted Pine Kernels
Yield: Serves 4
Ingredients: 4-5 sun-dried tomatoes; 2 tablespoons white wine vinegar; 1 tablespoon sherry vinegar; 1 small clove garlic, crushed; approximately 550 g/1¼ lb aubergines; 1 teaspoon paprika; 1 teaspoon ground cumin; 2-4 pinches cayenne pepper; 450-550 g/1-1¼ lb well-flavoured tomatoes; 1½ teaspoons tomato purée; 1 tablespoon sunflower oil; extra virgin olive oil for drizzling; sea salt; 8-10 fresh basil leaves; 1 tablespoon pine kernels; black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This is a part-cooked salad that can be prepared well in advance. Serve for a light lunch accompanied by good bread, and a green salad as well if you like.

Ingredients

approximately 550 g/1¼ lb aubergines
2 tablespoons

Lunch
Spicy
Gluten-free
Vegan

Method

Cut the unpeeled aubergines lengthways into quarters and then into 2.5-5cm/1-2in chunks. Put the aubergine pieces into a saucepan with the white wine vinegar, a good sprinkling of salt, and water to cover. Cover the pan, bring to the boil and simmer for only 4-5 minutes, until soft, then drain well. Slice the sun-dried tomatoes across in thin strips.

Now put the crushed garlic, sherry v