Grilled Aubergine Salad

A simple dish of barbecued aubergine dressed with chilli, chickpeas, feta, mint, and dates, topped with almonds and croutons.

Vegetarian Healthy Barbecue Salad Aubergine

Estimated Nutrition

Calories

396.1

kcal / serving

1584.2 kcal total

Carbs

27.2g

per serving

108.8 g total

Fat

28.1g

per serving

112.4 g total

Protein

8.7g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

CondimentsSauces

tbsp

Balsamic Vinegar

for drizzling

Dairy

Feta

crumbled

Fruits

0.5

piece

Lemon

juice only

piece

Dates

chopped

GrainsCereals

handful

Croutons

to serve

LegumesPulses

Chickpeas

drained cooked or tinned

NutsSeeds

Salt

Black Pepper

ground

bunch

Mint

small bunch, leaves picked and chopped

bunch

Coriander

small bunch, leaves picked and chopped

clove

Garlic

finely chopped

handful

Almonds

flaked

OilsFats

Extra Virgin Olive Oil

plus extra for drizzling

Vegetables

piece

Aubergines

medium

piece

Red Pepper

finely chopped

piece

Chilli

finely chopped, to taste

Method

Prick the aubergines to allow moisture to escape.

Cook aubergines on a hot barbecue for 15 minutes, turning every 5 minutes until soft and skins are blackened.

Cool the aubergines, slice open lengthways, and spoon out excess water and seeds.

Remove the flesh with a spoon and place into a large bowl.

Drizzle with olive oil and lemon juice, then season with salt, pepper, and sugar.

Mix in most of the chickpeas, dates, pepper, mint, coriander, chilli, and garlic.

Transfer aubergine mixture to a plate and garnish with feta, almonds, reserved chickpeas, mint, and pepper.

Drizzle with balsamic vinegar and olive oil, top with croutons, and serve.