Charred Aubergine Salad With Sugar Spice Onions Recipes

CHARRED AUBERGINE SALAD WITH SUGAR-SPICE ONIONS

Steps:

• Start with the sugar-spice onions. Put the onions, oil, 1/2 tsp salt and the spices in a frying pan and cook gently for 15 mins until really soft. Stir in the sugar and cook for a futher 2-3 mins until the onions are sticky and dark golden.
• Meanwhile, heat a griddle pan over a medium heat and brush the aubergine slices on both sides with the oil. Griddle in batches, turning, until charred and soft.
• Once the onions are cooked, tip them onto a plate and leave to cool. Clean the pan, tip in the coconut and turmeric, and toast gently until golden and just browning at the edges. Tip onto a plate and leave to cool. Whisk together all the dressing ingredients with some seasoning.
• To serve, tip the lentils, spring onions, coriander, pomegranate seeds and cashew nuts onto a big serving platter or bowl. Add most of the coconut, plus the aubergine slices and sugar-spice onions. Drizzle over most of the dressing and use your hands to toss everything together well. Scatter the remaining coconut over to serve, with the extra dressing on the side for drizzling over.

CHARRED AUBERGINES WITH WHITE BEANS & SALSA VERDE

Steps:

• Heat the oil in a frying pan set over a low heat and fry the onion with a pinch of salt for 10 mins. Add the garlic and chilli flakes, and fry for 2 mins more. Tip in the beans, thyme and stock, bring to a simmer and cook for 15 mins, or until the beans have broken down a little. Stir in the crème fraîche and lemon zest. Season to taste.
• To make the salsa verde, put the parsley, hazelnuts, garlic, capers, vinegar and oil in a pestle and mortar and crush everything together - this will take about 5 mins. Alternatively, blitz in a food processor until combined but not smooth. Transfer to a bowl and season to taste.
• Light the barbecue and wait for the flames to die down. Cut the aubergines in half lengthways and score the cut side in a diamond pattern using the tip of a knife. Rub with some oil, then put directly on the grill and cook for 7-10 mins on each side, or until charred and soft. Alternatively, cook under a grill (see tip, below). Top the cooked aubergines with the bean ragu and salsa verde, then scatter over the toasted almonds and serve with the lemon wedges on the side.

CUCUMBER AND CHARRED ONION SALAD

Steps:

• Prepare grill for medium-high heat. Combine chile and 2 tablespoons vinegar in a small bowl; set aside.
• Place onions on a rimmed baking sheet and drizzle with 2 tablespoons oil; season with salt and pepper. Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side. Transfer to a large bowl and toss with remaining 2 tablespoons vinegar; let cool.
• Coarsely chop 1/2 cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 tablespoons oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.

CHARRED AUBERGINE, PEPPER & BULGUR SALAD

Steps:

• Prepare bulgur following pack instructions. Tip into a large bowl and stir through the tomato paste. Season.
• Heat a BBQ or griddle pan to high. Drizzle the aubergines and red pepper with the oil and cook for 5 mins on each side until lightly charred.
• Stir the aubergines and red pepper into the bulgur mixture, then season and stir through the basil.