Pepper and Aubergine Agrodolce with Salsa Verde
Ingredients
4 romano peppers, cut into 3 cm pieces
3 aubergines (approx. 800g), cut into 4 cm pieces
5 tbsp extra-virgin olive oil, plus 4 tbsp for the salsa verde
6 tbsp red wine vinegar, plus 1 tbsp for the salsa verde and a little extra to taste
1 tspsea salt flakes
100g pine nuts
2 red onions, finely sliced
2 tbsp honey (or use brown sugar)
1 small bunch flat-leaf parsley, finely chopped
1 small bunch bunch basil, finely chopped
10g (approx.) mint sprigs, any tough stalks discarded, finely chopped
2 tbsp capers, finely chopped
5 cornichons, finely chopped
1 tsp dijon mustard
2 balls burrata, torn
1 focaccia, to serve (optional)
6 servings
Calories~700 kcal
Protein~15 g
Carbs~43 g
Fat~53 g
Fiber~8 g
Sugar~16 g
Total recipe
Calories~4,200 kcal
Protein~90 g
Carbs~260 g
Fat~320 g
Fiber~50 g
Sugar~95 g
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the peppers and aubergines in a roasting tin with 4 tbsp oil, 2 tbsp vinegar and ½ tsp sea salt; roast for 20 mins until the aubergines are soft and browning, and the peppers sticky and sweet.
Step 2
Put the pine nuts on a baking tray and toast in the oven for the final 4-5 mins.
Step 3
While the veg is cooking, heat 1 tbsp oil in a frying pan over a medium heat; add the red onion and remaining ½ tsp sea salt. Cook for 15 mins until soft. Add 4 tbsp vinegar and the honey or sugar; cook for 5 mins until slightly syrupy but not too sticky or thick.
Step 4
Add the roasted pepper and aubergine to the pan; toss to coat and set aside.
Step 5
To make the salsa verde, put the parsley, basil, mint, capers and cornichons into a bowl. Add the mustard and the 1 tbsp vinegar; slowly stir in the 4 tbsp oil until you have a spoonable sauce. Balance the flavours with black pepper, salt and a little more vinegar if needed.
Step 6
Serve the veg and burrata with the salsa verde spooned over, scattered with pine nuts. Add focaccia on the side for scooping, if you like.
