Grilled aubergine with saffron mayo

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

Serves: 6


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.