Grilled Aubergine Salad with Sun-dried Tomato, Feta, Pine Nuts and Basil

This grilled aubergine salad just shrieks Mediterranean Summer! It’s a fantastic veggie side dish for those balmy night BBQ’s or wine infused ladies luncheons – an absolute winner! Easy to prep ahead and you can use any leftovers to make some wicked picnic salad jars. Add it to your repertoire of Healthy Summer’s Lunch ideas! The silkiness of the grilled aubergine, saltiness of the feta, the crunch and toastiness of the pine nuts and fragrance from the basil – all topped off with the tartness of those wonderful little sun-dried tommies…I just fell over with giddiness!


Grilled Aubergine Salad with Sun-dried Tomatoes, Feta, Pine Nuts and Basil

Serves 4

2 medium sized aubergines

Fine sea salt

2 cloves garlic, minced

Extra Virgin Olive Oil

Herbs de Provence, dried

6-8 Sun-dried tomatoes, chopped

A few large chunks of feta, crumbled

4 Tblsp toasted pine nuts

1 small handful of basil, coarsely chopped or torn

Cracked black pepper


Method

  • Slice your aubergines lengthways, about ½ cm thick, sprinkle generously with fine salt on both sides and leave to sit for half an hour. This will draw out the bitter juices.
  • In the meantime, mix the garlic and a large glug of olive oil, this will be used to brush the aubergine before grilling, so it cooks evenly and doesn’t soak up the olive oil in patches
  • Rinse your aubergine slices well and pat dry
  • Brush one side with the garlic oil and season with the dried herbs
  • Preheat your pan on medium heat (no need to oil) and lay the slices oil side down. A griddle pan is best so you get the pretty grill lines J
  • Brush and season the other side of the aubergine and grill on each side for 2-3 mins until nicely browned and softened
  • Arrange your slices on a large platter and sprinkle over the rest of the ingredients evenly. Add a few cracks of black pepper and hey pesto!
  • Best served with an ice cold glass of rose
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