Aubergine Salad (V)

For the longest time, I thought I didn’t like aubergines.

I blame it on my mum. Though she is an excellent cook, aubergines are really not her forte. Unless you like them spongy and bitter, in which case you’ll be just fine.

Aubergine salad (V, GF) • Recipe • Cake + Whisky

So I put aubergines on the (very short) list of vegetables that weren’t my thing and pretty much forgot about them altogether until the day we went to Ottolenghi for lunch and their famous aubergine salad made its way onto my plate.

Aubergine salad (V, GF) • Recipe • Cake + Whisky Aubergine salad (V, GF) • Recipe • Cake + Whisky

Thanks to the magic of the internet, it didn’t take long to discover the secrets to the incredible, rich and silky texture that made Ottolenghi’s aubergine salad such a success.

Needless to say, it’s taken the aubergine right off the ‘no thanks’ list and there has been countless versions of the original salad on my table since.

Aubergine salad (V, GF) • Recipe • Cake + Whisky Aubergine salad (V, GF) • Recipe • Cake + Whisky

They’re a winner for entertaining and meal prep alike. They’re big and bold and never fail to add a wow factor to a meal. And everything can be done in advance and then assembled right before serving.

Aubergine salad (V, GF) • Recipe • Cake + Whisky

The below version relies on contrasting flavours – the gentle heat from the chilli, the warmth of the curry and the fresh acidity of the yoghurt balancing the subtle sweet taste of the aubergine perfectly.

Colourful, refreshing and so satisfying – it’s absolute aubergenius, if I may say so myself!

Aubergine Salad with Curry Yoghurt, Chilli, Herbs and Pine Nuts (V)

Yield: 2-3


  • 3 ferm aubergines (eggplants)
  • olive oil
  • 3 tbsp Greek yoghurt
  • 1 tsp curry powder
  • 1/2 clove garlic, finely chopped or grated
  • 1/2 red chilli, finely sliced
  • 1 tbsp pine nuts, roasted for a few minutes in a dry pan
  • chopped coriander (cilantro) to serve
  • salt, pepper


  1. Pre-heat the oven to 200°C (gas mark 6).
  2. Cut the aubergines into 1cm thick slices and brush both sides with olive oil, then sprinkle with salt and pepper.
  3. Spread the aubergine slices onto a baking tray and bake for 30 min (or until golden brown).
  4. In a small bowl, mix together the Greek yoghurt, curry powder and chopped garlic. Season with salt and pepper.
  5. To serve, layer the aubergines onto a large plate, drizzle with the curry yoghurt dressing, sprinkle with the toasted pine nuts, sliced red chilli and chopped coriander.

More amazing salad recipes

Classic Panzanella Salad (Vegan)

Satay Chicken Salad (GF, dairy free)

Autumnal Quinoa Salad (V)



  1. 31-08-2017 / 8:38 PM

    I looooove eggplant! My mum doesn’t like it so I never had it growing up and now I basically want to eat it all the time. Need to try this!

    • 01-09-2017 / 4:42 PM

      You’ll LOVE it!! It’s SO easy to make as well!!
      xx Sandra