Aubergine Salad

Name: Aubergine Salad
Ingredients: 2 large aubergines; 30 ml (2 tablespoons) olive oil; sea salt; 4 ripe tomatoes, peeled and roughly chopped; 4 garlic cloves, finely chopped; 10 ml (2 teaspoons) paprika; 2,5 ml (1/2 teaspoons) ground cumin; 1 small red chilli, seeds removed and finely chopped; 15 ml (1 tablespoon) brown sugar; 30 ml (2 tablespoons) lemon juice; 30 ml (2 tablespoons) red wine vinegar; 60 ml (4 tablespoons) flat leaved parsley, chopped; 60 ml (4 tablespoons) fresh coriander leaves; salt and ground black pepper to taste; pita bread and Greek yogurt to serve

Serve the aubergine salad warm or at room temperature with pita bread and thick Greek yogurt.

Published 9 September 2025

Method

Preheat the oven to 180 °C (350 °F).
Cut the aubergines into 1 cm slices. Place the slices into a roasting dish and brush with olive oil. Sprinkle with sea salt. Roast in the oven for 30 minutes. Remove from the oven and cool for 5 minutes. Cut the aubergine into 1 cm cubes.
Heat the remaining oil on a saucepan and add the tomatoes, spices, chilli, garlic and sugar. Simmer for 10 minutes. Remove from the heat and add the lemon juice, red wine vinegar and ground black pepper. Add to the aubergines and stir through the herbs.
Serve warm or at room temperature with pita bread and Greek yogurt.