Aubergine in Mediterranean Salad

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Aubergine in Mediterranean salad

Aubergine in Mediterranean salad

The ingredients

Mincing, cutting, chopping – three key techniques when using your WÜSTHOF knives as you follow our recipe to make this delicious dish for two people. You’ll need the following ingredients:

1 aubergine
100g cherry tomatoes
10g fresh mint
½ lemon
20g pine nuts
200g halloumi
½ garlic clove
6 tbsp olive oil
½ tbsp Dijon mustard
salt
pepper

Aubergine in Mediterranean salad

The preparation

Got it all? Then let’s start with the vinaigrette: peel the garlic and chop finely with a WÜSTHOF Paring Knife, then chop the mint and squeeze half a lemon. Mix it all with the olive oil and mustard, season and you’re good to go! Now slice and fry the aubergine and halloumi, then plate it tastefully, add the halved tomatoes, garnish with pine nuts, pour over the vinaigrette and enjoy.

You can find the detailed step-by-step instructions in the KptnCook App. Download the app for free and you’ll have the recipe on your smartphone!

Enjoy the magic of preparation and plating.

Learn more

Renés recommendation

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Paring Knife 12 cm / 5"

The classic all-rounder: ideal for chopping, cleaning and decorating fruit and vegetables. This Vegetable Knife steals a march as a universal kitchen tool with its short blade and handy shape. Clean carrots, peel apples, chop shallots - it can do many things and do many things well. Together with the Cook's Knife and the Bread Knife , the Vegetable Knife is an essential piece of equipment that no cook should be without.

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Cook's knife 20 cm / 8"

The all-rounder: for mincing, chopping or cutting meat, fish, fruit and vegetables. This Cook’s Knife is an active participant in many kitchen tasks, makes food prepping pleasurable and is part of every professional and hobby cook’s basic equipment. The half bolster, the junction between handle and blade, reduces the weight of the knife, making it easier to handle. It also allows the entire blade to be sharpened more easily.

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Santoku 17 cm / 7"

What a cook's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world.

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