The inspiration for this dish came from an aubergine salad I tasted in Dooks Fine Foods recently. Richard Gleeson leads the kitchen in Dooks and his time spent at Ottolenghi in London I think possibly inspired this dish. This is my recreation but the real thing should still be tasted next time you visit Tipp!
I adore aubergine and personally love nothing more than roasting it whole or in little chunks. Another really tasty way is to slice into rounds, cover one side with tomato relish, add a slice of mozzarella on top and place under the grill until golden brown – like a cheese toastie but without the bread!!
The toasted seeds in this recipe are always in my cupboard. Sprinkle a spoonful over a salad, pimp out your hummus with a sprinkle, finish off roast vegetables with a handful or add to your morning oats for some crunchy goodness.
- 2 whole aubergines
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1/2 tbsp sesame seeds
- 1/2 tbsp linseed
- 1 tbsp buckwheat
- 25g feta cheese
- 1 tbsp fresh basil leaves
- Preheat an oven to 220°C/200°C fan/475°F.
- Remove the green top of the aubergine and slice into 1 inch rounds.
- Mix the oil and balsamic vinegar together in a small bowl.
- Spread the aubergine flat onto two baking trays and use a pastry brush to cover both sides of each slice lightly with the oil mix.
- Roast in the oven for 15-20 minutes until tender – turn over after 10 minutes cooking.
- Whilst the aubergine is roasting: place all the seeds in a roasting tin and place in the oven. Remove when the seeds begin to audibly pop about 6-8 minutes. Remove from oven and allow to cool.
- To serve: scatter half the aubergine slices on a plate, crumble over half the feta, add half the basil and repeat with the remaining aubergine, feta and basil. Finally sprinkle 2 tablespoons of the toasted seeds over the top.