Grilled Aubergine Salad with Pomegranate Seeds and Tahini Dressing

Rozanne Stevens
Grilled Aubergine Salad in bowl with tahini sauce in silver jug
Serves 4
Print recipe
  • Prep time 15 mins
  • Cook time 15 mins
  • Passive time 15 mins
  • Ready time 45 mins

An easy but elegant dish for entertaining, the grilled aubergine pieces are complimented by the nutty dressing and jewel-like pomegranates.

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Ingredients

For the salad

  • 4 aubergines
  • salt and freshly ground black pepper
  • 75 ml (3 tablespoons) olive oil
  • 1 pomegranate, seeded
  • 200 g feta cheese (optional, delicious without)
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 4 tablespoons chopped fresh mint

For the dressing

  • 175 ml (¾ cup) water
  • 125 ml (½ cup) tahini
  • juice of 1 lemon
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper

Method

To make the salad

Wash the aubergine and slice into approximately 1 cm-thick slices. Sprinkle with salt and layer the slices in a colander in the sink. Allow to stand for 15 minutes to draw out some of the moisture. Rinse in cold water and pat dry.

Brush both sides of the aubergine slices with a little olive oil and season well with salt and pepper.

Cook on a hot BBQ grill or griddle pan until both sides are golden, slightly charred and have started to wrinkle.

To make the dressing

Whisk together all the ingredients for the dressing and adjust the seasoning to your liking. I often add extra lemon juice, as I love the tart taste with the nuttiness of the tahini.

To serve

Arrange the grilled aubergines on a platter and drizzle over a little of the dressing – you can serve extra on the side. Scatter over the pomegranate seeds, crumble over the feta and sprinkle the fresh herbs from a height to get an even scattering.

Serve warm as a salad or serve leftovers in a pita pocket with crunchy lettuce and extra dressing.

 

Additional notes

“Aubergines, also known as eggplants and brinjals, are a favourite vegetable in Mediterranean and Middles Eastern cuisine. I find that the best way to cook them is very lightly oiled on a high heat. This makes them crispy and moreish – no more soggy mess! Barbecuing them is ideal. Served with a nutty dressing and jewel-like pomegranates, this is an easy but elegant dish for entertaining.

Ish Factor: Tahini is a sesame seed paste that’s widely used in Mediterranean and Middle Eastern cooking. It’s one of the main ingredients in hummus, baba ganoush and halva, for example. You can buy it in glass jars from health food shops and speciality shops. Give it a good stir to mix in the oil, as it settles on the top. It’s delicious spread on rye bread with a drizzle of honey or in smoothies. Sesame seeds are an excellent source of non-dairy calcium and tahini is a particularly delicious way of enjoying them.”

Recipe courtesy of Rozanne Stevens

For cookbooks and healthy cookery courses, please visit www.rozannestevens.com, and follow Rozanne on Twitter @RozanneStevens.