Aubergine tartare

With spring onion, almonds & zingy lemon

Aubergine tartare

Aubergine tartare

Serves Serves 4 to 6
Time Cooks In55 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 332 17%
  • Fat 14.1g 20%
  • Saturates 1.7g 9%
  • Sugars 9.4g 10%
  • Salt 1.3g 22%
  • Protein 11.5g 23%
  • Carbs 42.7g 16%
  • Fibre 7.7g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
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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
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Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Cut 4 aubergines into 5cm-thick slices and arrange in one layer on a few roasting trays.
  3. Peel and finely slice 4 cloves of garlic. Make incisions in the aubergine, roughly the same size as the garlic slices, and pop a slice of garlic into each incision.
  4. Drizzle 1 tablespoon of olive oil over the aubergine, season with sea salt and black pepper, then sprinkle over 1 heaped teaspoon of dried oregano. Roast for 45 minutes, or until the aubergine is tender.
  5. Pick and finely chop ½ a bunch each of fresh mint and flat-leaf parsley (30g total), then trim and finely slice 4 spring onions. Toast 50g blanched almonds in a dry pan until golden, then roughly chop.
  6. Leave the aubergine until cool enough to handle, then chop into 1cm cubes and add to a bowl with the herbs, spring onions, almonds and 1 tablespoons of baby capers. Season, drizzle with extra virgin olive oil and mix well.
  7. Slice 1 loaf of Greek bread (or a few pitta breads), toast on a griddle and drizzle with extra virgin olive oil. Halve 4 ripe tomatoes and rub the cut side on the toast, squeezing to get a lovely tomato coating.
  8. Serve the aubergine tartare with the tomato toasts, and lemon wedges for squeezing over.
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver