Auricchio and Grilled Aubergine Salad

A community recipe by acer

Not tested or verified by Nigella.com

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Introduction

I've made this salad using fridge leftover, it was fantastic, light (interesting because in this period most of us are on a diet, including me) and crispy . Hope you enjoy!

Ingredients

Serves: 2-3

Metric Cups

1 romaine lettuce
1 aubergine
1 slice auricchio cheese (about 100g)
½ teaspoon dried oregano
2 tablespoons white wine vinegar
½ lemon juice
1 teaspoon tabasco
salt
pepper
2 tablespoons extra virgin olive oil

1 romaine lettuce
1 eggplant
1 slice auricchio cheese (about 100g)
½ teaspoon dried oregano
2 tablespoons white wine vinegar
½ lemon juice
1 teaspoon tabasco
salt
pepper
2 tablespoons extra virgin olive oil

Method

Auricchio and Grilled Aubergine Salad is a community recipe submitted by acer and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the aubergine into slices, not too thick, and grill them on a griddle until they are golden.

Clean and wash the lettuce, drain it and cut into bite-size pieces. Season with the salt, pepper, tabasco,dried oregano, vinegar and lemon juice.

Add the grilled aubergine, the diced auricchio and toss well.

Cut the eggplant into slices, not too thick, and grill them on a griddle until they are golden.

Clean and wash the lettuce, drain it and cut into bite-size pieces. Season with the salt, pepper, tabasco,dried oregano, vinegar and lemon juice.

Add the grilled eggplant, the diced auricchio and toss well.