Savoury Eggplant Salad
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 pickled Anchovy fillet (drained)
- 2 Tbsps Caper
- 1 Red onion (chopped)
- 4 Tbsps white wine vinegar
- 5 Tbsps olive oil
- 2 tsps grated Horseradish
- salt
- peppers
- 14 ozs Green beans (halved)
- 1 red Bell pepper (cut into strips)
- 11 ozs medium Eggplant (sliced)
- 1 Avocado (peeled, pitted and sliced)
- 1 Radicchio
- 5 slices cooked Bacon (diced)
Preparation steps
1.
Mix together the anchovies, capers, onion, vinegar, 3 tablespoons oil and horseradish and season to taste with salt and pepper.
2.
Heat the remaining oil in a frying pan and cook the aubergine and peppers for 4 minutes.
3.
Cook the beans in salted boiling water for 10 minutes. Drain and mix with the aubergines and peppers.
4.
Mix the vegetables with the anchovy mixture. Gently stir in the avocado slices.
5.
Arrange the radicchio leaves in serving bowls. Spoon in the vegetable and anchovy mixture. Sprinkle with the bacon. Serve with bread.
