Kathy Kordalis’ aubergine tartare with parsley salad recipe
Food stylist Kathy Kordalis grew up in Sydney, Australia and was first introduced to cooking by her Greek parents – so she has more than a little experience when it comes to outdoor entertaining and whipping up meals packed with bright, sunny flavours. Her new cookbook, Mediterranean Summer Table, showcases her signature food style: light, relaxed and accessible, drawing inspiration from her Antipodean and Mediterranean heritage.
The book features more than 100 classics reimagined, such as this aubergine (eggplant) tartare – a flavour-packed alternative to steak tartare. This vegetarian dish is a great starter or side dish and can also be served as canapés if you are feeding a crowd. For a more casual approach, Kathy recommends piling it into a bowl and serving it with the toasted bread slices on the side for people to help themselves, family-style.
Note: This recipe makes approximately 20 canapés.
For US ingredients and measurements, use the drop-down menu and select ‘Cups’.
Ingredients
- 2 aubergines, cut into small cubes
- 20 thin baguette slices
- 2 tbsp finely chopped mixed fresh herbs (chervil, parsley, tarragon)
- 1 tsp cornichons, finely chopped
- 1 tsp capers, finely chopped
- 1 tsp Dijon mustard
- 1 lemon, freshly squeezed
- 1 dash Tabasco sauce, to taste
- 1 pinch sea salt and black pepper, to taste
- 50 g fresh flat-leaf parsley, coarsely torn
- 15 ml extra virgin olive oil
- 3 spring onions, thinly sliced
- 0.5 lemon, freshly squeezed
Details
- Cuisine: Mediterranean
- Recipe Type: Vegetarian
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 20
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a baking sheet with non-stick baking paper (parchment).
- Place the aubergine (eggplant) in a single layer on the lined baking sheet, season well with salt and pepper and drizzle with olive oil. Bake in the preheated oven for 20-25 minutes until golden brown.
- Brush the baguette slices with olive oil, season to taste and bake, turning once, for 5-7 minutes until golden and crisp. Set aside to cool.
- For the parsley salad, combine all the ingredients in a bowl, toss lightly to combine and set aside.
- Put the roasted aubergine (eggplant) in a large bowl with the remaining ingredients, stir to combine and season to taste. Pile the onto the toasted crostini, top with parsley salad or serve alongside.
Recipe adapted from Mediterranean Summer Table by Kathy Kordalis, published by Ryland Peters & Small.
Mediterranean Summer Table by Kathy Kordalis
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