Warm baby aubergine and Parma ham salad

March 24, 2015 (Last Updated: January 11, 2019)

TO DRINK: Spy Valley Pinot Noir 2008 (New Zealand), with bright fruit and unobtrusive earthiness.

Print Recipe

Warm baby aubergine and Parma ham salad

Serves: 4
Cooking Time: 20 mins

Ingredients

  • BALSAMIC DRESSING
  • 125ml (½ cup) balsamic vinegar
  • 60ml (¼ cup) olive oil
  • 4 sprigs fresh thyme
  • 1 garlic clove, finely chopped
  • BABY AUBERGINES
  • 45ml (3 tbsp) butter
  • 1 garlic clove, finely chopped
  • 250g baby aubergines, halved
  • salt and freshly ground black pepper, to taste
  • SALAD
  • 120g fresh rocket and watercress
  • 250g cooked beetroot, sliced
  • 8 slices Parma ham
  • handful caper berries

Instructions

1

For the dressing, combine all the ingredients in a saucepan and simmer on medium heat until the flavours are infused, about 10 minutes. Set aside and allow to cool.

2

Meanwhile, for the aubergines, melt the butter in a saucepan over medium heat. Add the garlic and aubergines and fry until golden and succulent, about 5 minutes. Season and set aside to keep warm.

3

For the salad, combine all the ingredients, top with the warm aubergines and serve with the dressing on the side.

 

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March 24, 2015 (Last Updated: January 11, 2019) By
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