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Vegan Potato Salad with Barbecued Aubergine

Prep 30 hours
Total 30 hours

Ever wondered what to cook at a BBQ for a vegan? Here is your answer. When I was vegan I found it frustrating only being able to eat some leaves with a feeble balsamic vinegar dressing whenever I went to BBQs - this meal includes carbs and veg, with tons of flavour (especially helped by The Bay Tree’s glorious garlic pickle). For full disclosure, this was created as part of my paid partnership with The Bay Tree - enjoy! 


Serves
US | Metric
Ingredients
Ingredients
  • 500 g Baby new potatoes
  • ½ Red onion
  • 1 tbsp Olive oil
  • 2 tbsps The Bay Tree's vegan mayonnaise
  • 5 Parsley
  • 2 tbsps White wine vinegar
  • 4 tsps Dijon mustard
  • 1 Aubergine
  • 6 tsps The Bay Tree's glorious garlic pickle
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  1. Boil some water and add a good amount of salt 
  2. Scrub potatoes then add to the boiling water - cook for 15 mins or until a cutlery knife can pierce through
  3. Dice half a red onion, chop up four stalks of parsley and place into a bowl 
  4. Add 1 tablespoon of high quality olive oil, 2 tablespoons of white wine vinegar, 4 teaspoons of dijon, 2 tablespoons of mayo and season with salt and pepper
  5. Drain potatoes in colander and add to bowl, smashing with a wooden spoon - mix with the dressing
  6. Cut aubergine into strips and salt on both sides
  7. Pat down after a minute or two with a paper towel to remove all excess water
  8. Barbecue for 2 minutes either side or until charred and cooked through
  9. Plate up with extra parsley on top, heaped teaspoons of glorious garlic pickle and a good drizzle of olive oil

Hi! I’m Madeline, a 22 year old student who loves everything about food. After various stints as a vegan, vegetarian & pescatarian, I enrolled in the Institute of Integrative Nutrition. In 2017, I graduated as a certified Health Coach, educated in various dietary theories and how to counsel those in need of nutritional and lifestyle help. This kick started a passion for (slightly) healthier cooking, and for helping others learn to cook. As a student, I mostly create simple recipes that cost little but taste big. As someone with a keen interest in nutrition, I also like to make my recipes healthy(ish). I really believe that there is a space for every type of food in a person’s diet.


Vegan Potato Salad with Barbecued Aubergine

Ever wondered what to cook at a BBQ for a vegan? Here is your answer. When I was vegan I found it frustrating only being able to eat some leaves with a feeble balsamic vinegar dressing whenever I went to BBQs - this meal includes carbs and veg, with tons of flavour (especially helped by The Bay Tree’s glorious garlic pickle). For full disclosure, this was created as part of my paid partnership with The Bay Tree - enjoy! 


favorite
print
rate

Prep 30 hours
Total 30 hours
Serves
US | Metric
Ingredients
Ingredients
  • 500 g Baby new potatoes
  • ½ Red onion
  • 1 tbsp Olive oil
  • 2 tbsps The Bay Tree's vegan mayonnaise
  • 5 Parsley
  • 2 tbsps White wine vinegar
  • 4 tsps Dijon mustard
  • 1 Aubergine
  • 6 tsps The Bay Tree's glorious garlic pickle

  1. Boil some water and add a good amount of salt 
  2. Scrub potatoes then add to the boiling water - cook for 15 mins or until a cutlery knife can pierce through
  3. Dice half a red onion, chop up four stalks of parsley and place into a bowl 
  4. Add 1 tablespoon of high quality olive oil, 2 tablespoons of white wine vinegar, 4 teaspoons of dijon, 2 tablespoons of mayo and season with salt and pepper
  5. Drain potatoes in colander and add to bowl, smashing with a wooden spoon - mix with the dressing
  6. Cut aubergine into strips and salt on both sides
  7. Pat down after a minute or two with a paper towel to remove all excess water
  8. Barbecue for 2 minutes either side or until charred and cooked through
  9. Plate up with extra parsley on top, heaped teaspoons of glorious garlic pickle and a good drizzle of olive oil

Hi! I’m Madeline, a 22 year old student who loves everything about food. After various stints as a vegan, vegetarian & pescatarian, I enrolled in the Institute of Integrative Nutrition. In 2017, I graduated as a certified Health Coach, educated in various dietary theories and how to counsel those in need of nutritional and lifestyle help. This kick started a passion for (slightly) healthier cooking, and for helping others learn to cook. As a student, I mostly create simple recipes that cost little but taste big. As someone with a keen interest in nutrition, I also like to make my recipes healthy(ish). I really believe that there is a space for every type of food in a person’s diet.

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