Two-Tomato and Spiced Aubergine Salad with Toasted Pine Kernels

Preparation info
  • Serves


    • Difficulty


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.


  • approximately 550 g/ lb aubergines
  • 2 tablespoons


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