Friday, 25 April 2014

Eggplant/Aubergine salad

Eggplant/Aubergine Salad

Creating new salads one discovers the joys of combining so many of ones favourite foods. I like to taste with my minds taste buds while adding and tossing things from my pantry and fridge.
It is fun, the only downside being I perhaps can never recreate it to the tee? I can live with that!!
So here is something that was much appreciated by my guests for an impromptu lunch that I share with you.

Eggplant, herbs, tomatoes, salad and more.


4 small japanese eggplant
250 gms or 1 cup of mixed small tomatoes
1 small pita bread,  rubbed with toasted with a rub of garlic, soft butter and chopped fine herbs like parsley or mint on it.
a handful of mixed herbs like fresh mint and parsley
The zest and the fresh juice from one lime or limbu
sunflower or pumpkin seeds
dried cranberries
125gms or 1/2 cup of feta cheese, curmbled
olive oil
garlic clove
drizzle of honey
4 cups of mixed greens, spinach, kale, lettuce, cabbage


Slice in 1 inch rounds the eggplant, toss this with salt and olive oil
In a pan heat 1 tbsp of olive oil and toss the eggplant in until it starts to colour.  Try to flip it with the handle of the pan and don't use the spoon. Add a few drops of water from time to time as it helps caramelise faster. 
Remove, keep aside and repeat with the other half of the eggplants.  Sprinkle them with a tsp of sumac, the lime juice and a drizzle of honey
In a hot oven of 350F/180C place the pita, with rubbed garlic, smeared in butter and topped with herbs. This will take about 7 minutes to crisp. Cut into pieces and leave aside. 


Toss the greens,herbs and the zest of the lime and place in a platter.  
Cut the tomatoes into halves or leave whole if you prefer; toss in a tsp of olive oil.
Sprinkle all over with salt lightly. Place all the eggplant all over. 
Sprinkle the pumpkin  or sunflower seeds 
Now sprinkle the crumbled feta cheese
Next the crisp toasted pita chips
The cranberries


If you like to serve this with a vinaigrette, make a light one with 4 tbsp olive oil. 1 tsp balsamic vinegar, pinch of brown sugar, pinch of salt, one pressed clove of garlic. shake well and drizzle all over.


Do not assemble in advance, only prior to serving.
Add dried cherries or figs or apricots instead of cranberries. It is still as sweet!
Add walnuts or pecans instead of seeds, it will work well.
Add pomegranate seeds for colour and texture.
Add  a tsp of brown sugar instead of honey, but while it is cooking rather than after so it helps and caramelises on the eggplant. 
The melange of salad leaves gives a blend of texture and visually looks amazing.
Sumac is found in Middle Eastern Stores universally and is a tangy berry powder. Anar dana is the closest to it as a substitute.
If Japanese eggplants are not available use the ordinary ones cubed and diced equally. Discard the seed pouches within larger eggplants.


  1. Landing here through peri's post,lovely page,please visit mine and keep in touch,happy to follow you,would be glad if you can follow me back :)

    1. Thank you Harini, I will definitely do that. Good Luck with your blog.