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  • David N Robinson

Try this amazing aubergine summer salad!



Enough for 4-6 as an accompaniment


2 x large aubergines

2 or 3 red pimento peppers

1 x large clove of garlic, skin on

1 x jar or tin of anchovies in oil

1 jar/ packet of pitted black olives

2 x heaped dessert spoons of sun-dried tomato paste (not purée)

Some fresh coriander and basil leaves

Salt, pepper and juice from half a lemon


Place aubergine, peppers and garlic clove on a baking tray and roast in hot oven (200C). Leave the aubergines in for 50 mins or until soft when pierced with a sharp knife. Remove the peppers and garlic after about 25 mins, when the skin on the peppers should be starting to blister. Once cool, peel the garlic and mash with a fork and place in a glass bowl along with the anchovies which need to be drained of oil and finely chopped. Peel the skin from the peppers and slice into thin strips and set aside. Once the aubergine is cooked, cut each in half and leave to rest for ten minutes before scooping all the flesh out with a spoon. Place the aubergine flesh in with the garlic, the sun dried tomato paste and anchovies, and mix well with a fork. Next, add the sliced peppers, the lemon juice and olives and continue mixing. Finally add salt and plenty of black pepper to taste. Stir in some chopped, fresh coriander and basil leaves. Transfer to a serving dish and serve warm. Voila! Heaven on a plate!

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