Name: Roast Aubergine and Mixed Crunchy Greens Salad with Origanum Dressing
Yield: Serves 8–10
Ingredients: pinch of salt and freshly ground black pepper to taste; 180 g fine green beans; 125 ml olive oil; handful fresh sage; 1 kg aubergines; 180 g mangetout; handful fresh origanum; 80 ml red wine vinegar; 2 cloves garlic, crushed; 200 g fine asparagus

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Sababa

By Tal Smith

Published 2014

About

It’s usually quite difficult to work with hardy herbs like fresh sage and origanum (for me they work best in slow cooking or bakes) but they work so well with the aubergines in this oreganum-sage vinaigrette.

Ingredients

1 kg aubergines
125 ml olive oil
180 g

Gluten-free
Vegan

Method

Preheat the oven to 180°C.

Cut the aubergines into medium-thickness wedges. Sprinkle salt over the aubergine wedges and after 10 minutes wash and pat them dry with kitchen paper. Put the wedges flat down onto the baking tray. Brush each wedge with olive oil and sprinkle with sa

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of