Simon Rimmer's aubergine salad recipe Recipe

Name: Simon Rimmer's aubergine salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Aubergines, cut into wedges, then griddled; 0.5 Bulb fennel; 1 Orange, segmented and another zested and juiced; 50 ml (1.8fl oz) Sherry vinegar; 175 ml (6.2fl oz) Olive oil; 1 tbsp Chopped tarragon; 1 tbsp Hot pepper sauce; 1 Bunch small watercress; 2 Naan breads cut into 6 x 100mm circles; 1 tsp Vegetable oil to griddle

Servings: persons

2 Aubergines, cut into wedges, then griddled
0.5 Bulb fennel
1 Orange, segmented and another zested and juiced
50 ml (1.8fl oz) Sherry vinegar
175 ml (6.2fl oz) Olive oil
1 tbsp Chopped tarragon
1 tbsp Hot pepper sauce
1 Bunch small watercress
2 Naan breads cut into 6 x 100mm circles
1 tsp Vegetable oil to griddle

1
Shave the fennel on a mandolin, then mix in a bowl with orange segments, juice and zest, vinegar, hot pepper sauce, olive oil and season well.
2
Add the tarragon and stir well.
3
Rub the aubergine wedges all over with 2-3 tablespoons of the vegetable oil.
4
Heat a griddle pan over a medium heat.
5
When the pan is hot, add the aubergine wedges and grill for 1-1 1/2 minutes on each side, or until golden-brown griddle marks appear on both sides and the aubergine is tender.
6
Set aside on a warm plate.
7
Brush naan with oil and griddle on each side.
8
To serve - toss the watercress and aubergines in dressing, then spoon on top of the bread.

413

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Aubergines, cut into wedges, then griddled, 0.5 Bulb fennel, 1 Orange, segmented and another zested and juiced, 50 ml (1.8fl oz) Sherry vinegar, and more.

Yes, Simon Rimmer's aubergine salad recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Simon Rimmer's aubergine salad recipe

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