Aubergine tonnato
Spring is in the air, and what better way to have a delicious lunch in the sun with this aubergine tonnato. It’s again one of my older recipes but made a little simpler. The “tonnato” sauce is made with chickpeas, soy yoghurt and nori seaweed. this sauce is then drizzled over grilled aubergine slices then garnished with capers and sun dried tomato paste. You could add arugula, cherry tomatoes and a homemade tomato tartar, like in my first cookbook, if you want to spruce it up for a gathering! Serve with some crusty sourdough on the side and you have the perfect early spring lunch!
Recipe
Serves 2 people
Ingredients
1 large aubergine, sliced in rounds of 5mm thick
160 gr of cooked chickpeas
60 ml of unsweetened soy yoghurt
1 small garlic clove
2 tbs of olive oil + extra
1 tbs of nori seaweed flakes
1 tbs of capers + extra for garnish
2 small or 1 big gherkin
2 tbs of fresh parsley + extra for garnish
salt and pepper to taste
sun dried tomato paste or chopped sun dried tomatoes for garnish
sourdough bread to serve
Instructions
Start by heating up a griddle pan until steaming hot.
Drizzle the aubergine slices with olive oil and grill them until charred and cooked on both sides.
Place them on a piece of kitchen paper and season with a sprinkle of salt to draw out any moisture.
Meanwhile add the chickpeas, yoghurt, garlic, 2 tablespoons of olive oil, nori, capers, gherkin(s) and parley to a blender/mixer.
Mix/blend until completely smooth. You might need to add a splash of water to make a thick but pourable sauce.
Place the grilled aubergine slices on a plate/serving dish.
Drizzle over (part of) the sauce and garnish with extra capers, sun dried tomato (paste), black pepper and fresh parsley.
Serve with fresh sourdough bread.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
