Monday, 3 October 2011

Roast aubergine & fig salad


  100g Rasperries, 1 tablespoon red wine vinegar, 1 tablespoon basil oil, 30g basil, 2 figs, 3 baby aubergines, rocket, 30g goats cheese. 
Serves: 2 Preparation: 20 minutes

I don't think I will ever get tired of the fig and goats cheese combination. If ever two ingredients were made for each other, it was these! If you haven't already - try my F&GC tart, F&GC linguine or F&GC parcels.
This salad has a zingy, tangy basil & raspberry vinaigrette dressing which brings out the sweetness of the fig, the tartness of the goats cheese and the warm, salty aubergine and peppery rocket bind it all together. The perfect autumn salad.

1) Remove the stalk and cut the baby aubergines in half, lengthways. Set them skin side down in an ovenproof dish and sprinkle with salt to draw out the bitter juices. Drizzle with a generous slosh of oil and bake in the oven at 180 degrees for 20 minutes.

2) Grind the basil leaves in a mortar and pestle until as much liquid has been extracted from the leaves as possible. Add the raspberries and grind to a fine pulp and parse through a sieve to extract the basil and raspberry juice.

3) Add a tablespoon of basil oil, a tablespoon of red wine vinegar and whisk until combined.

4) Toss the rocket with a little of the dressing and arrange the roast aubergine and figs on top of the salad leaves. Crumble the goats cheese over the top and drizzle with salad dressing.

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