Warm Aubergine Salad with Garlic Yogurt and Caramelised Walnuts

Name: Warm Aubergine Salad with Garlic Yogurt and Caramelised Walnuts
Ingredients: big handful of fresh basil, roughly shredded; 50 g/1¾ oz rocket (arugula); 50 g/1¾ oz rocket (arugula); 4 large tomatoes, thinly sliced; ½tsp cornflour (cornmeal); 8 garlic cloves, finely chopped; rapeseed (canola) oil, for frying; rapeseed (canola) oil, for frying; salt; 3 small-ish aubergines (eggplants), cut into 1 cm/½ in.thick rounds; 1 large red onion, sliced into rings; 1 tsp ground cinnamon; 1 level tsp ground turmeric; rapeseed (canola) oil, for frying; 120 g/4 oz. scant 1 cup walnut quarters (or halves); 1½ tbsp brown sugar; 1 tbsp groundnut oil; 3 small-ish aubergines (eggplants), cut into 1 cm/½ in.thick rounds; ½ tsp chilli powder; pinch of salt

Preparation info

A Starter for
6

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

This is absolutely one of the favourite starters we offer at out supper clubs. It has little to do with any vestige of culinary talent that we may possess, and everything to do with the fact that garlic sauce tends to make everything a little bit wonderful and a lot better. Shame we can’t just pour garlic sauce on the troubles of the world and make all the bitterness go away...

Ingredients

Starter
Gluten-free
Vegetarian

Ingredients

Method