Silky soft marinated aubergines are one of my favourite things – that and salsa verde, which this salsa is a variation of. I could eat this combination every day and never tire of it.
SERVES 4
PREP 10 minutes
COOK 15 minutes
1 large aubergine, thinly sliced lengthways
extra virgin olive oil, for brushing and drizzling
1 red chilli, sliced
1 large garlic clove, sliced
4 pieces plain focaccia
sea salt and freshly ground black pepper
SALSA
50g pitted green olives, roughly chopped
1 tbsp capers, drained
handful of mint leaves
handful of parsley leaves
zest of ½ unwaxed lemon, peeled into thick strips
3 tbsp extra virgin olive oil
Brush the aubergine slices lightly with olive oil and cook on a griddle pan over a high heat until charred and tender. Toss into a bowl with the chilli and garlic. Season with sea salt and drizzle generously with olive oil. Set aside. This can be done a day ahead, if you like – the aubergines will become even tastier if you do.For the salsa, combine the olives, capers and herbs in a bowl. Cut the lemon zest into thin strips and add them to the bowl with the extra virgin olive oil. Season with salt.To assemble the sandwiches, cut the focaccia pieces open and fill them with salsa and aubergine slices. Wrap tightly in greaseproof paper or foil to take on your picnic – you want the tasty oil to soak into the bread.
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