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Aubergine Salad Recipe

A very good accompaniment for barbecues and buffets - easy to prepare.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 4/6 people:

- 1 kilo/2¼ lbs aubergines

- 50ml/2 fl oz olive oil

- 90g/3oz chopped shallots

- 120g/4oz tomato purée

- 2 big cloves garlic, peeled & crushed

- a small bunch of coriander (about 10g/½ oz)

- 1 rounded teaspoon (6ml) ground cumin

- salt & pepper

- a small bunch of chives (about 12 chives), chopped


1. Pre-heat the oven to 180C/Gas 4.

2. Prick the aubergines all over with a fork, place on a baking tray and brush lightly with olive oil.

3. Roast in the oven for 20-30 minutes until soft & collapsed.

4. When cool enough to handle, slice in half lengthways, remove the skin & discard, chop the pulp & drain in a sieve to remove excess liquid.

5. Heat 50 ml olive oil in a big s/steel saucepan, sear the shallots, add the tomato purée and let the mixture brown gently for 10 minutes

6. Add the garlic, aubergine pulp, coriander, cumin plus salt & pepper.

7. Cook over a low heat for 15 minutes, adding most of the chives towards the end of cooking.

Serve as a ball-shaped accompaniment, garnished with the remaining chives.

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