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Cannellini bean, aubergine and ricotta salad with basil Recipe

Ingredients for people

  • Borlotti beans (tinned) : 400 g
  • Aubergine(s) : 1 whole
  • Olive oil : 40 ml
  • Lemon(s) : 2 whole
  • Capers : 50 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Ricotta : 150 g
  • Basil : 0.25 bunch
  • Sage sprig(s) : 12 whole
  • 1

    Drain and wash the beans, allowing them to drain well before placing in a bowl. Add the zest and juice of both lemons, the capers and the olive oil. Season with salt and pepper and leave to marinate.

  • 2

    Use a mandolin to cut the aubergine into long, thin strips. Heat a griddle pan and then chargrill the aubergines.

  • 3

    Pick the basil leaves from their stalks and then fry in hot olive oil until crispy. Place on kitchen paper to get rid of excess oil.

  • 4

    Crumble the ricotta into the beans. Build up the bean salad neatly in the centre of a plate, add the aubergine and finish with the crispy herbs.

Chef's tip

«Use courgettes and peppers to add more color to this salad if you desire.»

A delicious summer salad of cannellini beans, capers, chargrilled aubergine, ricotta cheese and crispy basil leaves.

Rate this recipe :

(11 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  5mins