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Sweet and sour Aubergines salad with dry figs and Grana Padano PDO

Difficulty

Group 393

Medium

Preparation

30 min.

Servings for

Group 382

4 people

Chef Danilo Cortellini

Pungent and sharp yet rich and refreshing, this summer salad has all the components of a single course meal with a vast complexity of textures and flavours. For the best results, make ahead of time as it will develop in flavour and simply add herbs, nuts and of course Grana Padano shavings right before serving.

Ingredients

2 large black aubergines
1 cucumber
2 shallots
150 g of Grana Padano PDO Riserva
4 tbsp of extra virgin olive oil
½ red chilli, chopped (optional)
20 g of dried figs
10 g of chopped pistachios
Basil or mint leaves to garnish
Salt and pepper to taste

For the pickling liquid:
100 ml of apple vinegar
400 ml of water
1 tbsp of salt
2 tbsp of sugar
Fennel tops (optional)
Peppercorns (optional)
½ red chilli (optional)

Salads

Preparation

STEP 1

To start, prepare the pickling liquid. Mix all the ingredients together in a pot and bring to a boil to melt the sugar and salt. Now slice the cucumber and the shallots thinly and pour over the hot pickling liquid.

STEP 2

Stir and cover with a lid of film, the remaining heat will partially cook the vegs giving them a sour taste with crunchy texture.

STEP 3

Slice the aubergines into 1cm slice and cook them undressed on a griddle pan on high heat on both sides. It will take about 3 minutes per side to be lightly browned and fully cooked. Remove from the pan and slice into strips.

STEP 4

Mix the aubergines with the strained cucumber and shallots adding a little of the liquid to your taste to adjust sourness. Dress with olive oil, chopped parley salt and black pepper and add chopped chilli if you like it.

STEP 5

Plate into salad bowls and top with chopped pistachios and dry figs. Finish with herbs and freshly shaved Grana Padano PDO.

Chef’s tip

This salad is rich in umami so be bold and use Grana Padano Riserva aged over 20 months if you can for a full hit of flavour.

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Sweet and sour Aubergines salad with dry figs and Grana Padano PDO

Ingredients

2 large black aubergines 1 cucumber 2 shallots 150 g of Grana Padano PDO Riserva 4 tbsp of extra virgin olive oil ½ red chilli, chopped (optional) 20 g of dried figs 10 g of chopped pistachios Basil or mint leaves to garnish Salt and pepper to taste

For the pickling liquid: 100 ml of apple vinegar 400 ml of water 1 tbsp of salt 2 tbsp of sugar Fennel tops (optional) Peppercorns (optional) ½ red chilli (optional)

Preparation

To start, prepare the pickling liquid. Mix all the ingredients together in a pot and bring to a boil to melt the sugar and salt. Now slice the cucumber and the shallots thinly and pour over the hot pickling liquid.

Stir and cover with a lid of film, the remaining heat will partially cook the vegs giving them a sour taste with crunchy texture.

Slice the aubergines into 1cm slice and cook them undressed on a griddle pan on high heat on both sides. It will take about 3 minutes per side to be lightly browned and fully cooked. Remove from the pan and slice into strips.

Mix the aubergines with the strained cucumber and shallots adding a little of the liquid to your taste to adjust sourness. Dress with olive oil, chopped parley salt and black pepper and add chopped chilli if you like it.

Plate into salad bowls and top with chopped pistachios and dry figs. Finish with herbs and freshly shaved Grana Padano PDO.

Chef’s tip

This salad is rich in umami so be bold and use Grana Padano Riserva aged over 20 months if you can for a full hit of flavour.

Related recipes

Beef Tartar with pumpkin, coffee, Grana Padano and hazelnuts

Beans & roasted chestnut soup with Grana Padano rinds

Bruschetta with figs, basil pesto and Grana Padano

Grana Padano PDO cheese agnolotti “cacio e pepe”

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The PDO

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2 large black aubergines
1 cucumber
2 shallots
150 g of Grana Padano PDO Riserva
4 tbsp of extra virgin olive oil
½ red chilli, chopped (optional)
20 g of dried figs
10 g of chopped pistachios
Basil or mint leaves to garnish
Salt and pepper to taste

For the pickling liquid:
100 ml of apple vinegar
400 ml of water
1 tbsp of salt
2 tbsp of sugar
Fennel tops (optional)
Peppercorns (optional)
½ red chilli (optional)