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October 20, 2016

Just Eat It: Aubergine, Butternut Squash and Rocket Salad

This week’s fabulous recipe from Franklins Farm Shop in East Dulwich:

Aubergine, Butternut Squash & Rocket Salad


  • Olive oil for frying and EV Olive Oil for basil oil
  • 1 x Aubergine
  • 1 x Butternut Squash
  • 1 x Bag of rocket
  • 1 x Tablespoon of pine nuts and pumpkin seeds (from squash)
  • 1 x Bunch of basil
  • Parmesan (or vegetarian equivalent)
  • Salt & Pepper


To Make:

  1. Preheat the oven to 180 degrees
  2. Cube the aubergine, fry in small amount of olive oil
  3. Quarter the squash, leaving peel on, removing and saving seeds
  4. Roast the butternut squash in the oven for around 20 minutes
  5. Meanwhile, make the basil oil. Whizz the basil in a food processor and slowly pour in oil until you have a nice-looking basil oil with a thick consistency
  6. In a dry pan, toast your seeds and pine nuts. Keep an eye on them as they burn easily
  7. Take the butternut squash out of the oven and peel.  Put in to a bowl with the aubergine, basil oil and pine nuts, retaining a small amount of the basil oil for presentation. Add salt and pepper to taste
  8. Arrange the mixture on to the plate with the rocket on top. Sprinkle the rocket with parmesan and the last few drops of basil oil
  9. Voila! Enjoy.