recipes
Grilled aubergines with nutty tomato and sweet corn salsa
Serves: 4
Ingredients
- 2 aubergines, halved
- 1 tbsp olive oil
- 4 cloves garlic, finely chopped
- Salt and pepper
- 4 tomatoes, cleaned and diced
- 2 corn on the cob
- 50g roasted cashew nuts, roughly chopped
- 2 tbsp chopped coriander
- 1 red chilli, finely chopped
- Juice of a lime
- 2 tbsp olive oil
Method
Start this recipe by placing the aubergines on a baking tray. Use a sharp knife to score the flesh in a lattice design. Drizzle with a little olive oil, sprinkle over the chopped garlic and season well with olive oil. Cover with foil and bake in the oven at 200`c for 35-40 minutes. Meanwhile, prepare the topping mixture. Grill the corn on the cob in a griddle pan with a little butter to brown, then use a sharp knife to remove the kernals. Place into a bowl along with the tomatoes, nuts, chilli, chopped coriander, lime juice and olive oil. Season with a little salt and spoon this mixture over the cooked aubergines as soon as they come out of the oven.
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