TO DRINK: Spy Valley Pinot Noir 2008 (New Zealand), with bright fruit and unobtrusive earthiness.
Warm baby aubergine and Parma ham salad
Ingredients
- BALSAMIC DRESSING
- 125ml (½ cup) balsamic vinegar
- 60ml (¼ cup) olive oil
- 4 sprigs fresh thyme
- 1 garlic clove, finely chopped
- BABY AUBERGINES
- 45ml (3 tbsp) butter
- 1 garlic clove, finely chopped
- 250g baby aubergines, halved
- salt and freshly ground black pepper, to taste
- SALAD
- 120g fresh rocket and watercress
- 250g cooked beetroot, sliced
- 8 slices Parma ham
- handful caper berries
Instructions
1
For the dressing, combine all the ingredients in a saucepan and simmer on medium heat until the flavours are infused, about 10 minutes. Set aside and allow to cool.
2
Meanwhile, for the aubergines, melt the butter in a saucepan over medium heat. Add the garlic and aubergines and fry until golden and succulent, about 5 minutes. Season and set aside to keep warm.
3
For the salad, combine all the ingredients, top with the warm aubergines and serve with the dressing on the side.
