Chargrilled aubergines are combined with chickpeas, cucumber, tomatoes and rocket in this delicious aubergine salad. Top with fresh herbs, a lemony dressing and toasted pine nuts. This salad is a great vegan or vegetarian lunch or side dish.
This is a collaborative post with Pelagonia, a Macedonian food range.
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Aubergine is a vegetable that divides opinion - or at least it does in my house.
I am definitely on the side of the aubergine lover. When cooked well an aubergine (also known as eggplant) is a thing of beauty.
Roasted or grilled, aubergines are an excellent addition to your diet.
And in this recipe for grilled aubergine salad they really are the star of the show.
Pelagonia chargrilled aubergine
I have used Pelagonia chargrilled aubergines to make this salad.
The aubergines are harvested and grilled in Macedonia before being jarred with sunflower oil and shipped to the UK.
Pelagonia’s products are made from all-natural ingredients including aubergines, oil and sea salt. These chargrilled aubergines don't contain any preservatives and are naturally plant-based.
Pelagonia chargrilled aubergines are available in the UK from Waitrose.
Other uses for chargrilled aubergines
Got some grilled aubergines left over? Try one of these serving suggestions:
- with dips and salads as part of a mezze
- with pasta
- in a toasted sandwich
- added to a spicy tomato sauce
- blended with tahini and lemon for a delicious dip.
Storage
If you have leftovers you can store them in the fridge for 2-3 days in an airtight container.
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
Here's what you'll need to make this aubergine salad:
- 2 tablespoons pine nuts
- 1 small cucumber
- 50g rocket leaves
- 250g baby plum tomatoes or cherry tomatoes
- a tin of chickpeas
- jar of Pelagonia chargrilled aubergine
- small handful fresh herbs (eg parsley, basil, oregano)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper
Variations
Most salads are very versatile and this one is no exception.
You can happily change the vegetables you use or try different pulses instead of chickpeas.
Here are some ways you can change up this aubergine salad:
- add a tahini dressing
- try different salad leaves
- use different beans - cannellini beans or lentils are good
- add a grain eg bulgur wheat, couscous or freekeh to make it more filling
Special diets
This salad is suitable for those following these diets:
- egg free
- dairy free
- vegan
- vegetarian
- gluten free
- nut free (pine nuts are classified as a seed)
Equipment
Here's what you need to make this aubergine salad:
- Salad spinner*, optional
- Salad bowl*
- Chopping board*
- Sharp knife*
- Small frying pan*, for toasting the pine nuts
- Measuring spoons*
More aubergine recipes you might like
If you like this you might also like:
How to make grilled aubergine salad
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
1. Lightly toast 2 tablespoons of pine nuts in a dry frying pan for a minute or two until turning brown and smelling fragrant.
2. Combine the rocket leaves with chopped tomatoes and cucumber.
3. Add the chickpeas.
4. Next add the chargrilled aubergine slices.
5. Add the chopped fresh herbs, along with a tablespoon olive oil and a tablespoon lemon juice. Mix well and season with salt and pepper.
6. Top with the toasted pine nuts and serve.
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Grilled aubergine salad
Ingredients
- 2 tablespoons pine nuts toasted
- 1 small cucumber diced
- 50 g rocket (arugula)
- 250 g baby plum tomatoes halved
- 240 g cooked chickpeas a 400g tin, drained and rinsed
- 330 g Pelagonia chargrilled aubergine (eggplant) roughly chopped
- Small handful fresh herbs eg parsley, basil, oregano, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper
Instructions
- Lightly toast 2 tablespoons of pine nuts in a dry frying pan for a minute or two until turning brown and smelling fragrant.
- Wash your rocket leaves and dry in a salad spinner if you have one. Combine the rocket leaves with chopped tomatoes and cucumber.
- Add the chickpeas.
- Next add the chargrilled aubergine slices.
- Add the chopped fresh herbs, along with a tablespoon olive oil and a tablespoon lemon juice. Mix well and season with salt and pepper.
- Top with the toasted pine nuts and serve.
Notes
- You may wish to slice the chargrilled aubergine slices as they’re quite large. However, this is down to your personal preference.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
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This post is sponsored by Pelagonia.
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