Tuesday, June 14, 2011

Greek Griddled Aubergine Salad

This salad can be served as a starter/lunch/side dish or even as a main course with a baked potato or some couscous. Ideally this should be cooked on a BBQ. It’s a great dish to serve at summertime BBQs for those guests who aren’t lovers of meat.

Serves 2


  • 1 aubergine
  • Thyme leaves from 3 sprigs
  • 1 garlic clove, crushed
  • Zest and juice of a lemon
  • 1 tbsp of cumin powder
  • 1 handful of rocket
  • 80g of low fat feta cheese
  • 1 tbsp of olive oil
  • 1 tsp of white wine vinegar
  • 1 tbsp of chopped mint
  • 1 tbsp of chopped flat leaf parsley


  1. Slice the aubergine into rounds, sprinkle with salt and set aside for 20 minutes
  2. To make the marinade, combine the thyme, garlic,  ½ the lemon zest and juice, ½ tbsp of oil and cumin powder.
  3. Squeeze excess water out of the aubergine and pour over the marinade.
  4. Let to marinade soak into the aubergine for 15-20 minutes
  5. Heat a grill pan to high, and cook the marinated slices of aubergines, transfer the slices to plate and keep them warm until all slices are cooked
  6. To serve, arrange the rocket on a plate.
  7. Combine the remaining oil, lemon zest and juice, vinegar and chopped herbs, to create a really refreshing dressing. Season well with salt and pepper
  8. Place the aubergine slices over the rocket, crumble over the feta and pour over the dressing.

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