Roasted Aubergine Salad

Name: Roasted Aubergine Salad
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Middle Eastern Inspired
Ingredients: 4 tbsp olive oil, plus extra for drizzling; 2 large aubergines, cut into 1cm rounds; 1 lemon, juiced; 100g tahini; 100ml water (ideally cold, ice water); 1 garlic clove, crushed/grated; 120g Greek yoghurt (or vegan yoghurt if needed); 2 tbsp toasted pine nuts; 1 handful of basil leaves; 1 handful of pomegranate seeds; Sea salt

Jump to Recipe·Print Recipe

This roasted aubergine salad was one that was frequently requested during my time as a private chef. My career in cheffing coincided with the rise of Ottolenghi so all the lunch jobs I catered would ask for “Ottolenghi style salads” and this was a firm favourite. It’s so simple and so good.

The combination of the creamy yoghurt base, roasted aubergine and then drizzled with tahini and lemon sauce makes for a really interesting mix of flavours that all complement one another really well. If you want something to serve alongside, my Harissa Baked Cod with Cherry Tomatoes would complement it really well.

Why you'll love this Aubergine Salad

Couldn't be simpler to make. Simply roast aubergines, making the dressing and arrange on a plate.
It's a summery way to serve aubergine, which is when they are in season and at their best. I love a comforting saucy aubergine dish, but those tend to be the ones I reach for in winter.
It's quick to make. It takes as long as the aubergine takes to roast.
It's a vegetarian recipe and can easily be made vegan by swapping in vegan yoghurt as the base.

You will need the following ingredients

Olive oil
Aubergines (sliced into 1cm rounds so they cook evenly in the oven)
Lemon
Tahini (use good quality tahini for best flavour, we like Belazu)
Water (ice water is good here to ensure it whisks really smoothly into the tahini sauce. When whisking the sauce together, it will split at first but keep whisking and it will come back together)
Garlic (this goes into the tahini sauce, so crushed or grated works best)
Greek yoghurt (thick, full-fat yoghurt please!)
Pine nuts (lay on a baking tray and toast in the oven alongside the aubergine – they’ll only take a few minutes and can turn rather quickly so keep a close eye)
Basil leaves (this would also be great with mint or parsley)
Pomegranate seeds
Sea salt

See recipe card below for a full list of ingredients and measurements

Substitutions and Variations

Other vegetables: Strictly speaking, this recipe is for an aubergine salad and it does work very well as it's hard to make aubergine totally lose texture unless you cook it for hours. However, you could instead roast wedges of courgette, red peppers, plum tomatoes, red onions (all cooking times will vary slightly but start with 15 mins at 200c and see where you get) and use them in place or alongside the aubergine.

Yoghurt: If you want this recipe to be vegan, just swap in the Greek yoghurt for your favourite vegan yoghurt.

Pine nuts: You could also use other chopped nuts - you just want a crunch on top. Try with roasted pistachios, almonds or walnuts.

Basil: I love basil here but any soft herb will work to add a brightness and some greenery to the dish. Try parsley, coriander or chives.

Here's how to make Roasted Aubergine Salad

Here is a short step-by-step guide to help you make an aubergine salad. The full recipe is down below with more detailed instructions.

ONE: Preheat the oven to 200c fan. Drizzle a little oil onto a roasting tray and give it a good rub. This will stop the aubergines from sticking. Add the aubergines and the oil. Season with plenty of Maldon salt and toss together. Roast for 25-30 minutes, turning halfway, until tender. They should be lovely and golden.

TWO: Meanwhile, whisk the tahini, water, garlic, remaining lemon juice and a pinch of salt until smooth. It will split and then come back together.

THREE: Swirl the yoghurt onto a serving plate. Top with the aubergines and drizzle over the tahini sauce.

FOUR: Scatter over the pine nuts and pomegranate seeds, then add the basil on the top

Cooking Tips

How to roast the aubergine: You need to make sure the aubergine is really well coated in olive oil and salt. If you try to dry roast the aubergine, it ends up tough and a weird texture that doesn't match the salad vibe at all. Once well coated in oil and salt, it roasts until tender and golden. If it needs more time in the oven, don't be afraid to use your gut instinct and give it longer.

Frequently Asked Questions

When are aubergines in season?

Aubergines are in season July to September but they are available year round. That’s why I love making this a salad so you can enjoy aubergine in a summery way when they’re at their best.

Do I need to salt the aubergine before cooking?

Some recipes will call for salting the aubergine to draw out the moisture and bitterness before patting it dry then roasting. This was typical in the past as aubergines were somewhat bitter but nowadays, aubergines are rarely too bitter and I find this step to be an unnecessary faff.

Other vegetarian recipes you might like...

The famous Desert Island Dishes Whole Roasted Cauliflower with Tahini Sauce and Chimichurri is my go-to when I can cooking for vegetarians. Everyone loves it and it's super simple too. If you want a nice side for this, try my Crispy Roasted Potatoes with Chimichurri Sauce, which is mega simple but elevated by a herby green sauce. Yum. I also love to make this simple roasted Peri Peri Chicken to go alongside this salad. It's nice to have lots of smaller dishes around the table and everyone can help themselves to a little bit. This Sticky Roasted Chicken Tray Bake would also be great. Finally, if you need something else in which to use tahini, try my Simple Tahini Salad Dressing with Parmesan and Lemon.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!