WARM Aubergine Salad
- 10m Prep Time
- 12m Cook Time
- 22m Ready In
A warm salad featuring grilled aubergine rings tossed with red onion, cherry tomatoes, olives, and herbs, finished with pine nuts.
Ingredients
- 73.9 ml olive oil
- 9.86 ml dried mint
- 2 aubergines (eggplants) sliced into 5mm/¼ in rings
- 0.5 red onion
- 1.5 lemons
- 0.5 red chilli
- 100 g cherry tomatoes
- 75 g pitted black olives
- 2 parsley leaves
- 2.46 ml sumac
- 4.93 ml ground cumin
- 29.6 ml pine nuts
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 237 mg
- Iron: 11 mg
- Magnesium: 97 mg
- Phosphorus: 125 mg
- Potassium: 716 mg
- Zinc: 1.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 73.9 ml olive oil
- 9.86 ml dried mint
- 0.5 red onion
- 1.5 lemons
- 0.5 red chilli
- 100 g cherry tomatoes
- 75 g pitted black olives
- 2 parsley leaves
- 2.46 ml sumac
- 4.93 ml ground cumin
- 29.6 ml pine nuts
- sea salt
- freshly ground black pepper
Prepare
- 2 aubergines (eggplants), sliced into 5mm/¼ in rings
Let's Cook
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Step 1.
Preheat the grill (broiler) to high. Meanwhile, in a mixing bowl, combine 3 tablespoons of olive oil, 1½ teaspoons of dried mint, and a good pinch of salt; mix well. Brush both sides of the aubergine rings with the seasoned oil. Place the aubergines on a grill rack and grill for 5–6 minutes until golden on one side.
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Step 2.
While the aubergines cook, peel and finely slice the red onion, then place it in a large mixing bowl. Squeeze the juice from the 1½ lemons over the onion, add a pinch of salt, and mix well. Finely chop the red chilli and halve the cherry tomatoes; add them to the bowl with the onion.
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Step 3.
When the aubergines have cooked on one side, turn them over and grill for another 5–6 minutes until golden on the other side and tender in the center.
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Step 4.
Tear the black olives and rip the parsley leaves into the mixing bowl with the salad. Add the remaining 2 tablespoons of olive oil, ½ teaspoon of dried mint, sumac, ground cumin, and a good pinch of black pepper. Toss everything together. Add the cooked aubergines to the bowl and mix everything together really well. Serve the salad with the pine nuts scattered over the top, if using.