Ingredients Jump to Instructions ↓

  1. 2 large eggplants olive oil

  2. 4 Tbsp extra virgin olive oil

  3. 2 Tbsp lemon juice

  4. 1 Tbsp creamy Dijonnaise mustard

  5. 1 clove garlic, crushed

  6. 2 Tbsp chopped flat-leaf parsley

  7. 2 x 400g cans white beans, drained, rinsed and drained again

  8. 250g cherry tomatoes

  9. 1/2 cup basil leaves

Instructions Jump to Ingredients ↑

  1. Eggplant & white bean salad Slice eggplant. Heat a barbecue hot plate to medium. Pour some olive oil onto a large plate and dunk eggplant slices in the oil on both sides. Cook on the heated barbecue plate until a good rich golden brown and tender all the way through. Transfer eggplant slices to a clean plate as they are cooked. Season with a little salt, then stack in a small container and cover with a lid. Mix extra virgin olive oil, lemon juice, mustard, garlic, parsley and ½ tsp salt and plenty of black pepper in a large bowl. Add the white beans and toss well. Transfer to a container and cover with a lid. To assemble the salad, slice tomatoes in half and leave to drain for 5 minutes. Gently stir the tomatoes, eggplant and basil leaves through the bean salad. Serve immediately. From Taste magazine, October 2006


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