Warm aubergine salad Recipe

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  • Healthy
  • Vegetarian


4 - 6





Nutrition per portion

Calories 251 kCal 13%
Fat 27g 39%
  -  Saturates 4gg 20%

Aubergines are meaty and filling – serve this easy veggie treat at your barbecue as a meat-free alternative.


  • 2medium aubergines, cut into 1cm (½in) thick slices8-10 tbsp light
  • Olive oil
  • For the dressing:
  • 100ml (3½fl oz) virgin olive oil
  • Finely zested rind of 1 lemon and 2tbsp juice
  • 1 clove garlic, peeled and crushed
  • 4 level tbsp chopped fresh flat-leaf parsley
  • 2 level tablespoons chopped fresh lemon thyme
  • Salt and freshly ground black pepper


  • Brush both sides of the aubergine slices with olive oil and cook them on a medium-hot barbecue for about 3-5 mins on each side, until they are starting to brown.

  • Meanwhile, place all the ingredients for the dressing in a blender, and whizz until smooth, or finely chop all the ingredients and mix them together well.

  • When the aubergine slices are cooked, lay them in a large shallow dish and spread the dressing over. Leave for at least 15 mins for the flavours to blend. This salad can be served warm.

  • Not suitable for freezing

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Top Tip

Woman's Weekly cookery editor Sue McMahon says: This recipe can be made in advance and kept in the fridge overnight, but allow it to warm to an room temperature before serving.