Aubergine Salad from Plats du Jour by Patience Gray and Primrose Boyd
Leave the aubergines whole and bake them in a moderate oven until they are quite soft. Then cut each one in half and scoop out the soft pulp, discarding the ski
Ingredients
- aubergines
- finely chopped raw shallot
- lemon juice
- 2 tablespoonfuls of olive oil
- a little salt and black pepper
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