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.