Roasted Aubergine with Basil, Coriander and Walnut Salsa

Roasted Aubergine with Basil, Coriander and Walnut Salsa

I was keen to use up what ingredients I had in the fridge and much to my husband’s disappointment, lunch was going to be a vegetarian option.

I had two aubergines, some rocket and a small amount of basil and coriander crying out to be used. After much deliberation, I settled for an Ottolenghi inspired recipe. He uses mint in the salsa whereas I have used up my basil leaves. The consistency of the salsa is different;  I have blitzed the ingredients in my blender and liberally served them on the roasted aubergine, whereas his ingredients are roughly chopped and drizzled on the roasted aubergine.

It was rather tasty and a welcome change to the normal weekday lunch. I’ll certainly try his version using mint as it works so well when paired with aubergine. The salsa uses white wine or cider vinegar but fresh lemon juice would work just as well.

Basil, Coriander and Walnut Salsa

Print Roasted Aubergine with Basil, Coriander and Walnut Salsa

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: Serves 2 for Lunch

A great vegetarian or vegan lunch option. Packed with intense flavours and will leave you wanting a second helping!

Ingredients

• 2 aubergines (I used Asian aubergines but non-Asian variety works well too)
• 2 tortillas, heated
• rocket leaves to serve
• 20 ml of olive oil
• salt
• pepper
Salsa
• 30g of walnuts, roughly chopped, reserve some for garnish
• 25 ml of cider or white wine vinegar
• 1 large garlic clove, pressed
• 25g of coriander with stems, roughly chopped
• 20g of basil leaves, roughly chopped
• 25 ml of olive oil,
• ½ tsp salt
• black pepper, to taste

Instructions

1. Preheat the oven to 220°C. Line a baking tray with baking paper.
2. Cut aubergines in half widthways, then cut the larger half into six wedges, and the smaller half into quarters.
3. Place on prepared tray. Brush cut sides well with the olive oil and sprinkle liberally with salt and pepper.
4. Roast for 25 minutes, or until golden brown. Remove from oven and leave to cool.
5. To make the salsa, place the walnuts, olive oil, pressed garlic, basil, coriander, salt, half the vinegar in a blender and pulse for 30 seconds. Taste and add the remaining vinegar little by little and blend again.
6. Add pepper if required.
7. To serve, arrange some rocket leaves on each tortilla, place the aubergine slices on the rocket and liberally serve the salsa.
8. Sprinkle with remaining chopped walnuts.

Notes

Original salsa uses mint. Lemon juice can be used instead of vinegar and pecans could be used instead of walnuts.

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I’m adding this to Karen’s Cooking with Herbs Challenge over on Lavender and Lovage.