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Aubergine, Lemon and Caper Salad

This cooked vegetable relish is delicious served as an accompaniment to cold meats, with pasta or simply on its own with some good crusty bread. Make sure the aubergine is well cooked until it is meltingly soft.

Image of Aubergine, Lemon and Caper Salad

1 large aubergine, about 675g/1Żlb
60ml/4 tbsp extra virgin olive oil
Grated rind and juice of 1 lemon
30ml/2 tbsp capers, rinsed
12 stoned green olives
30ml/2 tbsp chopped fresh flat leaf parsley
Salt and freshly ground black pepper


Serves: 4


Cut the aubergine into 2.5cm/1in cubes. Heat the olive oil in a large frying pan and cook the aubergine cubes over a medium heat for about 10 minutes, tossing regularly, until golden and softened. You may need to do this in two batches. Drain on kitchen paper and sprinkle with a little salt.

Place the aubergine cubes in a large serving bowl, toss with the lemon rind and juice, capers, olives and chopped parsley and season well with salt and pepper. Serve at room temperature.


Per portion:

Energy 137kcals/567kj, Protein 1.7g, Fat 12.9g, Saturated Fat 1.9g, Carbohydrate 3.8g, Fibre 3.8g,
Sugars 3.4g, Calcium 30mg

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