Aubergine salad

Dec 23, 2019

This salad is a great healthy accompaniment to a braai.

Aubergine salad


  • 450 g aubergine, (1-2, depending on size)
  • olive oil
  • 1 bunch fresh mint
  • 1 clove garlic
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoons pomegranate molasses
  • 9 tablespoons thick Greek-style yoghurt
  • 1 handful pomegranate seeds


  • Slice the aubergines into 1cm-thick slices
  • Peel garlic cloves
  • In a large pan on a medium heat, fry the aubergine slices in olive oil, about 5 to 6 minutes on each side, or until golden brown. Cook in batches.
  • Drain on paper towel; cool and put in fridge until needed.
  • For the dressing: finely chop mint leaves. Using a pestle and mortar, crush the garlic with a pinch of sea salt into a paste. When smooth, mix in the extra virgin olive oil, vinegar, pomegranate molasses and mint.
  • Arrange the aubergine slices on a serving plate, then top with the yoghurt, drizzle over the dressing and scatter over the pomegranate seeds.

Recipe by Jenna Bowes

Jenna is a registered dietitian with a private practice in Bryanston, Johannesburg. She is highly qualified with BSc degrees in Dietetics, Sports Science and Psychology. Jenna is also a keen sportswoman and has competed at the 70.3 World Iron Man Championships. Read  more about Jenna here


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