Save to your scrapbook

    Grilled aubergine with saffron mayo

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Grilled aubergine with saffron mayo

    • Vegetarian
    • Gluten Free
    • 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.

    Your recipe note

    Edit your recipe note

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


    Average user rating

    5 stars