Aubergine salad with feta & mint dressing

  • Vegetarian

Total time:             Ready in 25 mins


  • 2 aubergines, trimmed and sliced
  • 2 tbsp groundnut oil
  • 1 tbsp rose harissa paste
  • 1 tbsp Cypressa Tahini
  • 50ml natural yogurt
  • 1 garlic clove, crushed
  • Juice of ½ lemon
  • 100g feta cheese, crumbled
  • ½ x 25g pack fresh mint
  • ½ tsp sumac
  • ½ x 110g pack pomegranate seeds


1. Heat a griddle pan until hot. Brush the aubergine slices with the oil and cook in batches, until tender and charred. Remove from the pan and brush with the harissa.

2. Place the tahini in a small bowl and mix in the yogurt with the garlic, lemon juice and1 tbsp water. Whisk to  combine and season.

3. Arrange the warm harissa aubergine over a serving plate, drizzle with the dressing and scatter over the feta, mint leaves, sumac and pomegranate seeds. Serve with warm pitta breads.

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1937.192kJ
Fat 36.4g
Saturated Fat 13.1g
Carbohydrate 17g
Sugars 13.7g
Salt 1.7g

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3 stars

Average user rating Based on 12 ratings