Roasted Aubergine Salad
An Ottolenghi-style Aubergine Salad, so simple to make and it takes as long as it takes the aubergine to roast in the oven so it's a real hands off recipe too.
Servings: 4 servings
Ingredients
- 4 tbsp olive oil plus extra for drizzling
- 2 large aubergines cut into 1cm rounds
- 1 lemon juiced
- 100 g tahini
- 100 ml water ideally cold, ice water
- 1 garlic clove crushed/grated
- 120 g Greek yoghurt or vegan yoghurt if needed
- 2 tbsp toasted pine nuts
- 1 handful of basil leaves
- 1 handful of pomegranate seeds
- Sea salt
Instructions
- Preheat the oven to 200c fan. Drizzle a little oil onto a roasting tray and give it a good rub. This will stop the aubergines from sticking. Add the aubergines and the oil. Season with plenty of Maldon salt and toss together. Roast for 25-30 minutes, turning halfway, until tender. They should be lovely and golden.
- Meanwhile, whisk the tahini, water, garlic, remaining lemon juice and a pinch of salt until smooth. It will split and then come back together.
- Swirl the yoghurt onto a serving plate. Top with the aubergines and drizzle over the tahini sauce. Scatter over the pine nuts and pomegranate seeds, then add the basil on the top
Notes
Scroll up for a step by step guide on how to make this aubergine salad.
To store: This isn't a salad you should make ahead to keep in the fridge for the week, it's best fresh. But leftovers are still good - keep in the fridge for up to 3 days.
Make ahead: I wouldn't assemble it until about 30 minutes before as it may turn soggy. The dressing can be made up to 5 days before and kept in the fridge. It may harden in the fridge but once it comes down to room temperature, it will smooth out.
Make it vegan: If you want to make this vegan, just swap for your favourite plant based yoghurt.
Ice water: Using ice water in the dressing will ensure the sauce is as smooth and light as possible.
How to roast the aubergine: You need to make sure the aubergine is really well coated in olive oil and salt. If you try to dry roast the aubergine, it ends up tough and a weird texture that doesn't match the salad vibe at all. Once well coated in oil and salt, it roasts until tender and golden. If it needs more time in the oven, don't be afraid to use your gut instinct and give it longer.
How to toast nuts in a pan: Tip your nuts into a cold pan (big enough so they are in one layer). Set over low-medium heat and dry-fry until golden-light brown and fragrant, tossing occasionally. For small nuts like pistachios, flaked almonds and pine nuts, it will be 3-5 minutes.