Aubergine tartare

Name: Aubergine tartare
Total time: 55 min
Yield: 4 to 6
Cuisine: greek
Ingredients: 4 aubergines; 4 cloves of garlic; olive oil; 1 heaped teaspoon dried oregano; ½ a bunch of fresh mint (15g); ½ a bunch of fresh flat-leaf parsley (15g); 4 spring onions; 50 g blanched almonds; 1 tablespoon baby capers; extra virgin olive oil; 1 loaf of Greek bread or a few pitta breads; 4 ripe tomatoes; 1 lemon

With spring onion, almonds & zingy lemon

“This light and vibrant dish is great food to enjoy with friends. Serve as a starter, or as part of a mezze platter so that people can dig in and help themselves. ”

Serves 4 to 6

Cooks In55 minutes

DifficultySuper easy

Jamie Magazine Vegetables Alfresco Dinner Party Greek Snacks

Nutrition per serving

Calories 332 17%
Fat 14.1g 20%
Saturates 1.7g 9%
Sugars 9.4g 10%
Salt 1.3g 22%
Protein 11.5g 23%
Carbs 42.7g 16%
Fibre 7.7g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

4 aubergines
4 cloves of garlic
olive oil
1 heaped teaspoon dried oregano
½ a bunch of fresh mint , (15g)
½ a bunch of fresh flat-leaf parsley , (15g)
4 spring onions
50 g blanched almonds
1 tablespoon baby capers
extra virgin olive oil
1 loaf of Greek bread or a few pitta breads
4 ripe tomatoes
1 lemon

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Jamie Magazine

By Jamie Oliver

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Method

Preheat the oven to 180ºC/350ºF/gas 4.
Cut 4 aubergines into 5cm-thick slices and arrange in one layer on a few roasting trays.
Peel and finely slice 4 cloves of garlic. Make incisions in the aubergine, roughly the same size as the garlic slices, and pop a slice of garlic into each incision.
Drizzle 1 tablespoon of olive oil over the aubergine, season with sea salt and black pepper, then sprinkle over 1 heaped teaspoon of dried oregano. Roast for 45 minutes, or until the aubergine is tender.
Pick and finely chop ½ a bunch each of fresh mint and flat-leaf parsley (30g total), then trim and finely slice 4 spring onions. Toast 50g blanched almonds in a dry pan until golden, then roughly chop.
Leave the aubergine until cool enough to handle, then chop into 1cm cubes and add to a bowl with the herbs, spring onions, almonds and 1 tablespoons of baby capers. Season, drizzle with extra virgin olive oil and mix well.
Slice 1 loaf of Greek bread (or a few pitta breads), toast on a griddle and drizzle with extra virgin olive oil. Halve 4 ripe tomatoes and rub the cut side on the toast, squeezing to get a lovely tomato coating.
Serve the aubergine tartare with the tomato toasts, and lemon wedges for squeezing over.

Jamie Magazine

By Jamie Oliver