Save to your scrapbook

    Grilled aubergine, cucumber & bread salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Grilled aubergine, cucumber & bread salad

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

    Serves: 3-4 as a side


    1 large Essential Aubergine, cut into 0.5cm-thick slices
    2 tbsp white wine vinegar
    6 tbsp olive oil
    1 unwaxed lemon, finely grated zest
    2 cloves garlic, crushed
    1 cucumber, cut into small chunks
    200g stale bread (sourdough, ciabatta etc), torn into chunks
    ½ x 20g pack dill, leaves only, chopped
    25g pack flat leaf parsley, leaves only, chopped
    50g walnuts, toasted
    Natural yogurt, to serve


    1. Place a griddle over a high heat. Once hot, cook the aubergine in batches for 2-3 minutes, until tender and nicely charred. In a small jug, mix together the vinegar, oil, lemon zest and garlic. Season.

    2. Tear the aubergine into a large bowl and add the cucumber, bread, dill, parsley and walnuts.

    3. Pour over the dressing and toss to combine, then serve with a spoonful of yogurt.  

    Your recipe note

    Edit your recipe note

    Cook's tip If you don’t have stale bread, pop the torn bread onto an oven tray and bake at a low temperature for 10-15 minutes.


    Average user rating

    0 stars