Roasted Aubergine and Tomato Salad with Almond and Caper Salsa

Name: Roasted Aubergine and Tomato Salad with Almond and Caper Salsa
Cuisine: Italian
Ingredients: salt and freshly cracked black pepper; salt and freshly cracked black pepper; 2 tablespoons small mint leaves, to garnish; 3 tablespoons almond and caper salsa; 2 ripe, firm tomatoes, chopped; 2 ripe, firm tomatoes, chopped; 1 small onion, chopped; 2 tablespoons red wine vinegar; 2 large aubergines, cut into 2.5cm cubes; 2 tablespoons olive oil; 1 garlic clove, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

2 large aubergines, cut into 2.5cm cubes
2 tablespoons olive oil
1 garlic clove, s

Europe
Italy
Vegan
Mediterranean
Gluten-free

Method

Preheat the oven to 180°C/350°F/gas mark 4. Place the aubergine cubes in a large roasting tin, drizzle over the oil and toss to coat.
Add the garlic, toss again, then roast in the oven until tender, about 20–25 minutes. Turn the aubergine occasionally