Aubergine and white bean salad by Julie Biuso

http://www.juliebiuso.com

• By foodie User JulieBiuso
  More recipes by this foodie >
• Difficulty: Easy
• Course: Salads
• Serves: 6

Ingredients

Time to prep 20 minutes
Time to cook 10–15 minutes

This is a good, reliable bean salad with a bit more interest than most. Aubergine, tomatoes, basil and a tangy mustardy dressing give it heaps of flavour.

2 large aubergines (eggplants)
olive oil
sea salt
4 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 Tbsp creamy Dijonnaise mustard
1 clove garlic, peeled and crushed
2 Tbsp chopped flat-leaf parsley
salt and freshly ground black pepper
2 x 400g cans white beans, drained, rinsed and drained
250g cherry tomatoes, halved
½ cup basil leaves

Method

1. Cut aubergines lengthways into long thin slices. Put a little olive oil on a large plate and dunk slices one at a time in the oil, letting excess oil drip off. Transfer them to a barbecue grill rack heated to medium; you’ll need to move the slices around often as they cook to prevent scorching. Cook quickly until tender and golden and lightly charred around the edges. Transfer aubergine slices to a clean plate as they are done and season them with sea salt. Repeat with remaining aubergine slices. Alternatively, cook aubergine slices in a ridged grill pan heated to medium–high.

2. Mix extra virgin olive oil, lemon juice, mustard, garlic, parsley, half a teaspoon of salt and plenty of black pepper in a large bowl. Add the white beans and toss well.

3. Slice tomatoes in half and leave to drain for 5 minutes. Gently stir the tomatoes, aubergine and basil leaves through the bean salad and serve immediately.

Recipe from Julie Biuso’s Never-ending Summer, published by http://www.newhollandpublishers.co.nz. Photography by Aaron McLean