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Aubergine tartare
Aubergine tartare
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Total Time:
55 minutes
Vibrant dish perfect for sharing with friends. Ideal as a starter or on a mezze platter for easy serving.
Ingredients:
  • 4 aubergines
  • 4 cloves of garlic
  • olive oil
  • 1 heaped teaspoon dried oregano
  • ½ a bunch of fresh mint (15g)
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 4 spring onions
  • 50 g blanched almonds
  • 1 tablespoon baby capers
  • extra virgin olive oil
  • 1 loaf of Greek bread or a few pitta breads
  • 4 ripe tomatoes
  • 1 lemon
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Slice the aubergines into 5cm-thick slices and place in a single layer on roasting trays. Insert a slice of garlic into each incision on the aubergine. Drizzle with 1 tablespoon of olive oil, season with salt, pepper, and sprinkle with 1 heaped teaspoon of dried oregano. Roast for 45 minutes. Chop the mint, parsley, spring onions, and toasted almonds. Let the aubergine cool, then chop into 1cm cubes. Combine in a bowl with herbs, almonds, spring onions, and capers. Season, drizzle with extra virgin olive oil, and mix. Toast Greek bread or pitta bread, drizzle with olive oil, and rub with ripe tomatoes. Serve the aubergine tartare with tomato toasts and lemon wedges.

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