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Healthy Roasted Aubergines with Walnut Salsa Verde
May Simpkin

Roasted Aubergines with Walnut Salsa Verde

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 180 degrees
  2. 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.
For the Salsa Verde
  1. Finely chop all the herbs using a sharp knife, along with the garlic and fresh chilli.
    Alternatively, if you are using a food processor, drop them in, one small handful at a time, into the bowl over a running blade, at the highest setting. 
    [Thermomix Speed 10]
    Add the garlic and fresh chilli (if using) in the same way.
  2. Combine with the herb/garlic mixture with the vinegar, olive oil and chilli flakes (if not using fresh)
    Season with salt
  3. Arrange the aubergines whilst they're still slightly warm on a large serving dish and spoon the salsa verde mixture over each half. This can be served immediately.

Notes

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.