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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 3 large aubergine (or 4 if they are quite small)
  • cucumber
  • 4 spring onions, chopped
  • 75 g pomegranate seeds
  • 1 tbsp extra virgin olive oil
  • 1 lemon, juiced
  • 4 tbsps natural yoghurt
  • 2 tbsps tahini
  • 1 small clove garlic, crushed
  • 200 g feta cheese
  • 2 tbsps toasted pumpkin seeds
  • 1 tbsp pomegranate molasses (or more for a punchier flavour)
  • flaked sea salt
  • freshly ground black pepper
  • olive oil, for brushing
Grilled Aubergine and Feta with Pomegranate Salsa and Tahini Dressing Grilled Aubergine and Feta with Pomegranate Salsa and Tahini Dressing
Grilled Aubergine and Feta with Pomegranate Salsa and Tahini Dressing

This simple and easy to prepare salad is absolutely brimming with flavour! Grilling aubergine is an ideal way to cook it as it's quick and adds an incredible smoky, charred flavour. IF the weather is on your side, then you can also do it on a barbecue.

Once grilled and tender, the aubergine is scattered with a tangy refreshing pomegranate salsa, salty feta and creamy tahini dressing.

I'd happily eat this alone, but for a more substantial meal, I'll serve with with some herby roast chicken or fish




  1. Thinly slice the aubergine to approximately 1cm in thickness and lightly brush both sides of each slice with olive oil.
  2. Heat a griddle pan over a medium heat. Working in batches, lay the slices in a single layer and cook for 1-2 minutes each side until charred golden brown and tender.
  3. While the aubergine is cooking, prepare the salsa. Cut the cucumber in half and scoop out the seeds with a teaspoon. Cut the cucumber flesh into small chunks. Put into a bowl and lightly mix with the spring onion, pomegranate seeds, extra virgin olive oil and a little of the lemon juice. Season with salt and pepper.
  4. In a separate bowl, make a dressing by mixing together the yoghurt, tahini, garlic, remaining lemon juice, and 2 tbsp olive oil and loosen to a pouring consistency with about 2 tbsp water (adding a little more if necessary). Season with salt and pepper.
  5. When the aubergine is ready, arrange on a sharing a platter or on individual plates. Spoon over the pomegranate salsa, crumble over the feta and  scatter with pumpkin seeds. Drizzle with extra virgin olive oil and some pomegranate molasses, and finally spoon over the tahini dressing.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Grilled Aubergine and Feta with Pomegranate Salsa and Tahini Dressing

This simple and easy to prepare salad is absolutely brimming with flavour! Grilling aubergine is an ideal way to cook it as it's quick and adds an incredible smoky, charred flavour. IF the weather is on your side, then you can also do it on a barbecue.

Once grilled and tender, the aubergine is scattered with a tangy refreshing pomegranate salsa, salty feta and creamy tahini dressing.

I'd happily eat this alone, but for a more substantial meal, I'll serve with with some herby roast chicken or fish



Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 3 large aubergine (or 4 if they are quite small)
  • cucumber
  • 4 spring onions, chopped
  • 75 g pomegranate seeds
  • 1 tbsp extra virgin olive oil
  • 1 lemon, juiced
  • 4 tbsps natural yoghurt
  • 2 tbsps tahini
  • 1 small clove garlic, crushed
  • 200 g feta cheese
  • 2 tbsps toasted pumpkin seeds
  • 1 tbsp pomegranate molasses (or more for a punchier flavour)
  • flaked sea salt
  • freshly ground black pepper
  • olive oil, for brushing
  1. Thinly slice the aubergine to approximately 1cm in thickness and lightly brush both sides of each slice with olive oil.
  2. Heat a griddle pan over a medium heat. Working in batches, lay the slices in a single layer and cook for 1-2 minutes each side until charred golden brown and tender.
  3. While the aubergine is cooking, prepare the salsa. Cut the cucumber in half and scoop out the seeds with a teaspoon. Cut the cucumber flesh into small chunks. Put into a bowl and lightly mix with the spring onion, pomegranate seeds, extra virgin olive oil and a little of the lemon juice. Season with salt and pepper.
  4. In a separate bowl, make a dressing by mixing together the yoghurt, tahini, garlic, remaining lemon juice, and 2 tbsp olive oil and loosen to a pouring consistency with about 2 tbsp water (adding a little more if necessary). Season with salt and pepper.
  5. When the aubergine is ready, arrange on a sharing a platter or on individual plates. Spoon over the pomegranate salsa, crumble over the feta and  scatter with pumpkin seeds. Drizzle with extra virgin olive oil and some pomegranate molasses, and finally spoon over the tahini dressing.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.