Grilled Aubergine Salad

Grilled aubergine salad from Sophie Grigson. This mouthwatering vegetarian dish is made up of aubergines, crushed garlic, red wine vinegar and mixed herbs.

From the book

My Kitchen Table: 100 Vegetarian Feasts by
My Kitchen Table: 100 Vegetarian Feasts
100 delicious recipes to build your vegetarian repertoire
Delicious vegetable side dishes with a twist
Classic no-fuss recipes for easy midweek meals


A favourite salad of mine – a dark gleaming mass of aubergines, smoky and rich with a garlicky hiss. Grilled aubergine slices, simply salted, then brushed with oil and seasoned before grilling, are good hot, too.

Serves 6


2 large aubergines
2–3 tbsp chopped fresh mixed herbs, including flat-leaf parsley, basil and/or chives
For the dressing:
1½ tbsp white or red wine vinegar
1–2 cloves garlic, peeled and crushed
7 tbsp extra-virgin olive oil
Salt and freshly ground black pepper


To make the dressing, mix the vinegar with the garlic, pepper and a little salt. Whisk in the olive oil a tablespoonful at a time.

Slice the aubergine into 1cm (½in) thick discs. Sprinkle lightly with salt and leave for 30 minutes to 1 hour. Wipe dry with kitchen paper. Toss with half the dressing. Grill, close to the heat, until browned on both sides. Toss with enough of the remaining dressing to moisten, then leave to cool. Toss with the chopped herbs and serve.




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