Watercress and aubergine salad

A recipe from Recipes from an Italian Summer

Preparation: 15 minutes

Cooking: 8-10 minutes

Serves: 6 people


4 aubergines (eggplants)

6 tablespoons (generous ¼ cup) olive oil, plus extra for brushing

200g (7oz) watercress

1 red pepper, de-seeded and cut into strips

1 clove garlic

2 tablespoons white-wine vinegar

1 sprig flat-leaf parsley, chopped

3 – 4 mint leaves



Preheat the grill.

Peel the aubergines, cut into slices and brush with oil. Grill for 8 – 10 minutes, turning once, then set aside to cool.

Chop the aubergine slices and put them into a salad bowl with the watercress, red pepper and whole garlic clove.

Whisk together the vinegar, oil, chopped parsley and mint in a bowl, season with salt and pour the dressing over the salad.

Toss lightly, removing the garlic clove before serving.