Grilled aubergine Salad

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Seasonal food recipes for August from Chef Kerry Hooper…

Serves 6.

7 fl oz. Olive oil.

2 lb. Aubergines cut into thick slices

3 cloves garlic crushed

2 tsp. paprika

1 tsp. ground cumin

¼ – ½ tsp. cayenne pepper.


Juice 1/2lemon

4 tbsp Olive oil

¼- ½ tsp. crushed dried chillies

Lightly brush some olive oil over the aubergine slices, chargrilling both sides. Remove from the pan and roughly chop them. Return the Aubergine to the pan with the garlic and spices and fry for 5-10 minutes stirring occasionally then place into a serving dish and leave to cool. Just prior to serving make the dressing by whisking or blending all the dressing ingredients together, pouring over the aubergines and season and serve with warm Pitta bread.

Approx. 554 kcals per serving