Aubergine and Pine Nut Salad Recipe
Aubergine and Pine Nut Salad Recipes
2 Grade 2
hardboiled eggs, shelled, coarsely grated
25 g pine
nuts, lightly toasted
or Cos lettuce, shredded, washed, dried
(142 ml) soured cream
1 tsp salt
50 g black
olives or 6 canned anchovies or 1 washed red pepper, de-seeded and cut
- Peel aubergines.
- Dice and cook in boiling salted
water and lemon juice for 5-6 minutes or until only just tender.
- Keep pan covered throughout and
- Drain and cool completely.
- Put into mixing bowl with two
thirds of the egg, pine nuts and lettuce.
- Beat together soured cream and
yoghurt then thin down with milk to a thickish pouring consistency.
- Season with salt.
- Add to salad and toss.
- Transfer to a serving bowl and
garnish with either olives, anchovies or pepper strips and the
Try this one with kebabs tucked into
warm pitta bread, with roast lamb, or with grilled and fried chicken.
Serves 4 - 6
Get the above cooking ingredients here
to cook Vegetarian Recipes
Subscribe to our newsletter
More Vegetable Salad Recipes
101 Vegetarian Recipes All rights Reserved.
Contact Us |