Aubergine Tartare

Recipe by Michaela Baur
from Knackig & Frisch vom Markt, published by Christian Verlag

Ingredients for four people
2 aubergines (about 300 g each), 1 garlic clove, 2 tomatoes, 1 bunch of parsley, 5 tbsp olive oil, 50 g pine nuts, salt, ½ tsp dried chilli, juice of ½ lemon

Preparation
Wash and peel the aubergines, trim the stem ends, slice them lengthways and dice finely. Peel and finely chop the garlic. Wash and slice the tomatoes, remove the seeds, dice the flesh finely and set aside. Wash and shake dry the parsley, pick off and finely chop the leaves, then set aside.

Heat the olive oil in a frying pan and gently soften the garlic. Add the diced aubergine and fry well. In a second, dry pan, carefully toast the pine nuts until fragrant. Add the diced tomatoes, parsley and pine nuts to the aubergines and mix well. Season to taste with salt, chilli and lemon juice.

Tip: pack the aubergine tartare into small jars for your next picnic and serve with white bread. It also goes wonderfully with grilled food. For a hot dish, spoon the aubergine tartare onto hot pasta and serve with lemon olive oil and plenty of Parmesan.

We recommend pairing it with: