Grilled aubergine with saffron mayo

  • Vegetarian
  • Gluten Free


3 medium essential Waitrose aubergines
100ml extra virgin olive oil, plus extra to serve
2 tbsp sea salt
½ x 0.4g pack saffron threads
50g mayonnaise
1 small garlic clove, crushed
½ tbsp lemon juice
1 small red onion, finely sliced into rings
small handful basil leaves
2 tbsp toasted pine nuts


1. Preheat a barbecue (or griddle pan) until smoking hot. Meanwhile, slice the aubergines into 2cm-thick rings and put in a large bowl. Pour over the oil, sprinkle with the salt and plenty of freshly ground black pepper, and mix well.

2. In a small bowl, cover the saffron with 2 tsp just-boiled water, then pour it over the mayonnaise. Add the garlic and lemon juice, and mix to combine. Put the onion in a bowl of iced water to crisp up.

3. Cook the aubergine on the barbecue or griddle until well-browned and soft all the way through (about 5-7 minutes each side). Set aside until ready to serve.

4. Arrange the grilled aubergine on a serving plate. Blob with saffron mayonnaise and top with the drained red onion, basil and pine nuts. Drizzle with a splash of olive oil and serve.

This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,115kJ
Fat 27.2g
Saturated Fat 3.2g
Carbohydrate 4.2g
Sugars 3.5g
Protein 2.2g
Salt 3.8g
Fibre 2.4g

Click here for more information about health and nutrition

5 stars

Average user rating Based on 1 rating

This recipe was first published in Fri Sep 01 13:31:53 BST 2017.