Auricchio and Grilled Aubergine Salad
A community recipe by acerNot tested or verified by Nigella.com
Print me
Cut the aubergine into slices, not too thick, and grill them on a griddle until they are golden. Clean and wash the lettuce, drain it and cut into bite-size pieces. Season with the salt, pepper, tabasco,dried oregano, vinegar and lemon juice. Add the grilled aubergine, the diced auricchio and toss well.
Cut the eggplant into slices, not too thick, and grill them on a griddle until they are golden. Clean and wash the lettuce, drain it and cut into bite-size pieces. Season with the salt, pepper, tabasco,dried oregano, vinegar and lemon juice. Add the grilled eggplant, the diced auricchio and toss well.
Introduction
I've made this salad using fridge leftover, it was fantastic, light (interesting because in this period most of us are on a diet, including me) and crispy . Hope you enjoy!
I've made this salad using fridge leftover, it was fantastic, light (interesting because in this period most of us are on a diet, including me) and crispy . Hope you enjoy!
Ingredients
Serves: 2-3
Metric
Cups
- 1 romaine lettuce
- 1 aubergine
- 1 slice auricchio cheese (about 100g)
- ½ teaspoon dried oregano
- 2 tablespoons white wine vinegar
- ½ lemon juice
- 1 teaspoon tabasco
- salt
- pepper
- 2 tablespoons extra virgin olive oil
- 1 romaine lettuce
- 1 eggplant
- 1 slice auricchio cheese (about 100g)
- ½ teaspoon dried oregano
- 2 tablespoons white wine vinegar
- ½ lemon juice
- 1 teaspoon tabasco
- salt
- pepper
- 2 tablespoons extra virgin olive oil
Method
Auricchio and Grilled Aubergine Salad is a community recipe submitted by acer and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.