baby aubergine salad with parmesan and basil

These Italian aubergines are so creamy and delicious, I love them. This recipe is fantastic as a side dish to pasta for dinner or just with or on crusty bread for lunch. Its got all the Italian flavours of basil, pine nuts and parmesan with lots of garlic and olive oil. It’s also best served at room temperature like a salad so you can prepare it in advance and eat it at your leisure…

Serves 4 as a side dish


8 baby aubergines

Half a cup of pine nuts toasted

Olive oil 1-2 cups

Lemon zest

1-2 cloves of garlic

Big bunch of basil

A big handful of freshly grated parmesan

A sprig of finely chopped parsley

Salt and pepper to taste




Preheat the oven to 200c and line a large baking tray with oiled baking parchment. Cut the aubergines in half lengthwise and put into a colander with a big sprinkling of salt, place a large plate on top and leave for 30 minutes to remove their bitterness. Afterwards wipe the salt off and dry them with a paper towel. Place them in one layer in the roasting tray and brush them with olive oil. Roast for about 20 minutes or until soft and golden. Set to one side.

Meanwhile make the basil dressing. Place the garlic basil and olive oil in a food processor, I use a cup of oil but you can make it as thick or thin as you like. Blitz it till it’s smooth.

Place the aubergines on a serving plate and dribble the basil dressing over them. Sprinkle over the pine nuts, the lemon zest, parsley and lastly lots of freshly grated Parmesan and freshly ground pepper.

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