This tasty aubergine salad, from EYHO, was one of the dishes served to Paul McCartney and team on tour in Japan.
Cut the aubergine into half lengthways, then cut into wedges.
Place into roasting tray skin side down and roast until they turn dark at a temperature of 210°C/400°F/gas mark 6 (approx. 35 – 45 minutes).
Chop the herbs roughly.
Chop the chillies and wash and prepare the rocket.
Zest and juice the lemons and limes.
Once the aubergine is cooked, combine all the extra ingredients in a bowl then pour this onto the warm aubergine.
Serve after 10 minutes.
This dish was served to Paul McCartney and his team on the ‘Out There’ tour: Osaka, Japan, 21 April, 2015. Recipe courtesy of EYHO.