Aubergine Salsa

A spicy salsa for warm summer nights.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

Rating
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Print
Email this recipe

INGREDIENTS

  • 3 large aubergines
  • 4 sprigs fresh oregano
  • 2 tablespoons olive oil
  • 2 red onions
  • 2 garlic cloves
  • 2 tablespoons capers in vinegar
  • 4 tablespoons white wine vinegar
  • freshly ground black pepper
  • salt
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil for dressing
  • 2 tablespoons chopped pistachios
  • 50g grated Parmesan cheese

METHOD

Chop the aubergines into 4-5cm (1½-2inch) pieces. Heat the olive oil in the casserole, add the chopped aubergine with the oregano. Stir well so that
all aubergine pieces are covered with oil. Stir-fry the aubergines over medium heat on all sides until brown.

Cut the onion into wedges, chop the garlic and add to the casserole. Stir-fry for 3-4 minutes. Add a little extra oil if the casserole gets too dry.

Add the capers and vinegar, place on the lid and cook over a low heat for about 10 minutes.

Season with freshly ground pepper, salt and balsamic. Sprinkle with the extra virgin olive oil and serve with the chopped pistachios and Parmesan cheese.

RECOMMENDED PRODUCTS