Aubergine, Lemon and Caper Salad from The Complete Guide to Traditional Jewish Cooking by Marlena Spieler
Lemon subtly underscores the flavour of meltingly soft aubergine in this classic Sicilian dish. It is delicious served as an accompaniment to a platter of cold
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Ingredients
- grated rind and juice of 1 lemon
- 60 ml/4 tbsp olive oil
- 1 large aubergine (eggplant), weighing about 675g/1½ lb
- salt
- ground black pepper
- 30 ml/2 tbsp chopped fresh flat leaf parsley
- 12 pitted green olives
- 30 ml/2 tbsp pickled capers, rinsed
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