Roasted Aubergines with Walnut Salsa Verde
May Simpkin
Aubergines are an ideal meat free option and a delicious high fibre choice to boost your veggie intake. Roasted, they're light and healthy and super easy to prepare. I'd serve at least half per person but if it's a main meal, 2 halves certainly isn't overboard! The delicious walnut salsa verde not only adds zing to this simple flavour of the aubergine but also packs in more nutrients and omega-3s.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
- 2 large Aubergines
- 2 tbsp Olive oil more if needed
- 1 Sprinkle Sea Salt/Pepper to season
Walnut Salsa Verde
- 100 g Chopped Walnuts
- 1 bunch Fresh Coriander
- 1 bunch Fresh Flat Leaf Parsley
- 1 bunch Fresh Basil
- 4 tbsp Apple Cider Vinegar or any strong vinegar
- 8 tbsp Extra Virgin Olive Oil
- 1 tsp Chilli Flakes or 1 fresh chilli, finely chopped (Optional)
- 1 clove Garlic
- 1/2 tsp Sea salt
Preheat the oven to 180 degrees
Cut both aubergines in half lengthways and score the flesh in a criss-cross pattern. Drizzle with olive oil and season with salt and pepper. Place on a lined baking tray, flesh side up and bake for around 45mins until the flesh is soft and cooked through and a golden colour.
If preparing in advance, roast the aubergines and allow them to cool completely. Meanwhile prepare the salsa, cover with a thin layer of oil to retain the vibrant colour of the herbs and cover. Assemble when you're ready to serve as a cold side, ideally at room temperatures.
Keyword Roasted Aubergine, Salsa verde, Walnut salsa