Aubergine and walnut salad recipe

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  • Serves 8 as an appetizer
  • 40 mins
  • 126 calories / serving
  • Healthy
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TWC 08 Recipe 1 Aubergine hero 5037821a 7dba 4425 8636 aca3d3059a73 0 472x310

Cook aubergines on the barbecue until the skin is burnt and the flesh is soft. Set aside until they are cool enough to handle. Scoop out the flesh into a large bowl and discard the skin. If there are any aubergine juices left in the bowl, pass them through a sieve and add to the aubergine pulp. This liquid will give an extra hint of smokiness to the aubergine.

Preheat the oven to Gas 4, 180°C, fan160°C. Toast the walnuts in the oven for about 10 minutes, then chop them roughly.

Mix the shallot, spring onions, coriander, garlic, olive oil and lemon juice together in a salad bowl. Add the aubergine, using a fork to break it up, then add the walnuts. Season to taste.

Recipe from The Real Greek At Home, by Theodore Kyriakou & Charles Campion, published by Mitchell Beazley, £12·99. Click here to buy the book.


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  • Ingredients

  • 1kg (2lb) aubergines
  • 50g (2oz) shelled walnuts
  • 1 large shallot, very finely chopped
  • 1 bunch spring onions, very finely chopped
  • 1 bunch coriander, finely chopped
  • 2 garlic cloves, very finely chopped
  • 4tbsp extra virgin olive oil
  • 4tsp lemon juice
  • freshly ground black pepper
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  • Energy 522kj 126kcal 6%
  • Fat 10.3g 15%
  • Saturates 1.4g 7%
  • Sugars 3.7g 4%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 4g Protein 2.3g Fibre 4g

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