Skip to main content

01 Dec, 2021

Grilled Aubergine Salad

Aubergine never gets old for us. And we especially love it grilled and scored to give it that extra depth of smoky flavours. We think aubergine cooked this way goes best with a sweet and tangy topping and a creamy sauce to cut through the tartness. So, we created the perfect rich tomato dressing, almost chutney-like, made with date syrup for an extra caramelised taste and soya sauce to create the tangy flavour. With a base of minty chickpeas, and finished with a classic cashew cream sauce and fresh herbs to complete a lovely winter salad.


Serves 2-4


  • 1 aubergine, sliced into rounds
  • 1 can of chickpeas
  • Handful of fresh mint, chopped finely
  • 1 tbsp olive oil
  • Zest of 1/2 lemon

For the cashew cream:

  • 100g cashews, soaked in boiling water for 10 minutes and drained
  • 50 ml water
  • 50 ml rapeseed oil
  • 1/2 tsp Malden salt
  • Pinch cracked black pepper

For the caramelised tomato sauce:

  • 200g chopped tomatoes
  • 1 tbsp date syrup/maple syrup
  • 1 tbsp soy sauce
  • Zest of 1/2 lemon
  • 1 tsp chilli flakes


  1. Preheat your oven to 180 degrees.
  2. Griddle your aubergine on a pan at a high heat until the aubergine discs are scored, transfer them to a lined baking tray and roast in the oven for 20 minutes until softened.
  3. Make your caramelised tomato sauce by reducing all the ingredients on the hob for 2-3 minutes.
  4. Make your cashew cream by whizzing all your ingredients together in a blender until smooth and velvety.
  5. Drain the chickpeas and mix with the mint, olive oil and lemon zest until combined.
  6. Spoon the chickpeas onto a wide dish and top with the aubergine. Spoon over the tomato sauce and drizzling over the cashew cream. Finish with a little chopped coriander. This will serve two as a warm winter main or four for a side dish.