Warm aubergine salad recipe

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  • Healthy
  • Vegetarian
serves: 4 - 6
Skill: easy
Cost: cheap

Nutrition per portion

Calories 251 kCal 13%
Fat 27g 39%
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  • Aubergines are meaty and filling – serve this easy veggie treat at your barbecue as a meat-free alternative.


    • 2medium aubergines, cut into 1cm (½in) thick slices8-10 tbsp light
    • Olive oil
    • For the dressing:
    • 100ml (3½fl oz) virgin olive oil
    • Finely zested rind of 1 lemon and 2tbsp juice
    • 1 clove garlic, peeled and crushed
    • 4 level tbsp chopped fresh flat-leaf parsley
    • 2 level tablespoons chopped fresh lemon thyme
    • Salt and freshly ground black pepper


    • Brush both sides of the aubergine slices with olive oil and cook them on a medium-hot barbecue for about 3-5 mins on each side, until they are starting to brown.

    • Meanwhile, place all the ingredients for the dressing in a blender, and whizz until smooth, or finely chop all the ingredients and mix them together well.

    • When the aubergine slices are cooked, lay them in a large shallow dish and spread the dressing over. Leave for at least 15 mins for the flavours to blend. This salad can be served warm.

    • Not suitable for freezing

    Top tip for making Warm aubergine salad

    Woman's Weekly cookery editor Sue McMahon says: This recipe can be made in advance and kept in the fridge overnight, but allow it to warm to an room temperature before serving.

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