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.

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.

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.

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.

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!

[amd-zlrecipe-recipe:29]

More amazing salad recipes

Classic Panzanella Salad (Vegan)

Satay Chicken Salad (GF, dairy free)

Autumnal Quinoa Salad (V)