These Aubergine Wedges with a Rich Wheat Salad are the kind of dish I love making, eating and sharing. Continue reading
Aubergine Wedges with a Rich Wheat Salad
Recipe for 4
Prep time: 15-20 min
Cook time: 25-30 min
2 small aubergines (stem trimmed) – about 500 g
160 g tomatoes – the meatier the better
2 tbsp. chopped parsley
1-2 cloves garlic
2 tbsp. dry roasted coarsely chopped walnuts
Salt and pepper
1.5 tbsp. lemon juice
160 g wheat (I used the precooked kind)
Heat oven at 200°C.
Cut the aubergines in half lengthways, and then cut each half into four equal sized wedges. Brush each piece with olive oil and sprinkle with salt. Place the wedges (skin side down) on a parchment lined baking tray and cook for 25-30 min in the oven. If the top gets too dark turn the wedges on one side and flip them after a few minutes.
Meanwhile cook the wheat according to package instructions (about 10 min.) in salted water. Drain if needed once done.
Chop the tomato into about ½ cm pieces and using a garlic crusher crush the cloves (alternatively finely chop it)
Prepare the dressing by mixing the lemon juice with 3 tbsp. olive oil, salt and pepper.
In a bowl combine the cooked wheat, chopped tomatoes, garlic, parsley, walnuts and dressing.
Place the aubergine wedges on a serving plate(s) and add the wheat salad on top. Serve