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Grilled aubergine salad

Name: Grilled aubergine salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 2 graffiti aubergines (see Know-how); Olive oil for frying; ½ tsp finely chopped fresh red chilli; 3 garlic cloves, finely sliced; 50g ricotta salata (see Know-how); Fresh basil leaves to serve

By: Angela Hartnett

Published: 27 Jan 20
Updated: 18 Mar 24

It doesn’t get much easier than Angela Hartnett’s grilled aubergine salad, served with shavings of ricotta salata, fresh basil leaves and red chilli.

Planning an al fresco feast? Check out more summer starter recipe ideas.

Easy
September 2018

Test kitchen approved

Serves 6
Hands-on time 30 min, plus draining and marinating

It doesn’t get much easier than Angela Hartnett’s grilled aubergine salad, served with shavings of ricotta salata, fresh basil leaves and red chilli.

Planning an al fresco feast? Check out more summer starter recipe ideas.

Vegetarian recipes

Nutrition: per serving

Calories: 100kcals
Fat: 8.7g (1.7g saturated)
Protein: 1.8g
Carbohydrates: 2.5g (2.1g sugars)
Fibre: 2.7g
Salt: trace

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Ingredients

2 graffiti aubergines (see Know-how)
Olive oil for frying
½ tsp finely chopped fresh red chilli
3 garlic cloves, finely sliced
50g ricotta salata (see Know-how)
Fresh basil leaves to serve

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Method

Wash the aubergines, then pat dry and slice lengthways into 5mm slices. Put in a colander and sprinkle with sea salt (see Angela’s tip). Leave to drain for 10-15 minutes.
Heat a large, heavy-based griddle or frying pan with a little olive oil, then cook the aubergine slices on both sides until golden and crisp (you may need to do this in batches). Return all the aubergines to the pan, add a generous drizzle of olive oil, the chopped chilli and sliced garlic, then fry gently for 2 minutes until softened, stirring occasionally.
Spoon the aubergines onto a large plate or platter and drizzle over the chilli and garlic oil from the pan. Leave to marinate for 30 minutes before serving (see Make Ahead).

When ready to serve, grate over the ricotta salata and sprinkle with a few fresh basil leaves.

Recipe from September 2018 Issue

Nutrition

Nutrition: per serving

Calories: 100kcals
Fat: 8.7g (1.7g saturated)
Protein: 1.8g
Carbohydrates: 2.5g (2.1g sugars)
Fibre: 2.7g
Salt: trace

delicious. tips

Salting aubergines was originally done to remove their bitterness. Nowadays, cultivated aubergines aren’t as bitter so this is usually unnecessary. It’s helpful to salt the aubergines in this recipe, though, to draw out excess moisture before cooking. Omit the step if you don’t have time.
Make up to the end of step 3 up to 6 hours ahead, then cover and keep in the fridge. Complete the recipe to serve.
Ricotta salata is a type of firm, salted ricotta. It’s available from Italian delicatessens and from Ocado and natoora.co.uk. If you can’t find it, use a young pecorino instead.

Graffiti aubergines have a distinctive purple and white striped skin. Find them at greengrocers or at Abel and Cole, or use regular aubergines instead.